Cheddar scones with pickled celery and grilled figs
by Nathan Outlaw
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Ingredients
Store Cupboard
225g of self-raising flour, plus more for dusting
2 pinches of salt
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
225g of cheddar, grated
Salad & Fresh Herbs
1 head of celery, washed and sliced thinly
salad leaves, to plate
Beverages
100ml of white wine
100ml of water
Oils & Vinegars
100ml of white wine vinegar
olive oil, to drizzle
Spices & Dried Herbs
30g of fennel seeds, toasted
Fruit & Vegetables
4 figs