Cheddar scones with pickled celery and grilled figs
Return to Recipe
Print
Ingredients
Store Cupboard
-
225g of self-raising flour, plus more for dusting
-
100g of sugar
Dairy
-
55g of butter, cold and cut into small pieces, plus more for greasing
-
150ml of milk, plus more to brush on scones
Cheese
Salad & Fresh Herbs
-
salad leaves, to plate
Beverages
-
100ml of white wine
-
100ml of water
Oils & Vinegars
-
100ml of white wine vinegar
-
olive oil, to drizzle