Cheddar scones with pickled celery and grilled figs

PT30M

Share recipe

Ingredients

Metric

Imperial

Crackler cheddar scones

  • 225g of self-raising flour, plus more for dusting
  • 1 pinch of salt
  • 55g of butter, cold and cut into small pieces, plus more for greasing
  • 25g of cheddar, grated
  • 150ml of milk, plus more to brush on scones

Pickled celery

  • 1 head of celery, washed and sliced thinly
  • 100ml of white wine
  • 100ml of white wine vinegar
  • 100ml of water
  • 100g of sugar
  • 30g of fennel seeds, toasted
  • 1 pinch of salt

To plate

  • 200g of cheddar, sliced
  • 4 figs
  • salad leaves, to plate
  • olive oil, to drizzle
1
To make the cheese scones, heat the oven to 220°C/Gas mark 7. Lightly grease a baking sheet or cover the baking sheet with parchment paper
2
Mix together the flour and salt and rub in the butter. Stir in the cheddar cheese and then the milk to make a soft dough
  • 225g of self-raising flour
  • 1 pinch of salt
  • 55g of butter
  • 150ml of milk
  • 25g of cheddar, grated
3
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm thick. Use a 5cm cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it up
4
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool cheddar scones on a wire rack 
5
For the pickled celery, place celery, white wine, vinegar, water, sugar, fennel seeds and salt into a sauce pan and bring to a simmer, uncovered, for about 2 minutes
6
Allow to cool and store the pickled celery in the fridge in an airtight container until ready to use
7
To plate, start by grilling the figs. Quarter the figs, then grill for 2-3 minutes
8
Cut the scones in half. On the cut side, place a spoon of celery followed by some cheese. Place the figs on top of the cheese and then add a little more cheese
9
Grill the scones until the cheese starts to melt. Serve with a few salad leaves, a little olive oil and more pickled celery
  • olive oil
  • salad leaves
Share recipe