Cheese & Walnut Scones

Cheese and Walnut scones make a great addition to any afternoon tea. Top them with butter or cream cheese- fabulous. I always think they're best served warm but they are great at room temperature. Try toasting them the following day or even a 10 second blast in the microwave will do the trick. I will often serve these with a brunch of bacon & eggs, or even instead of cornbread with a bowl of chilli.... just fabulous. 

If you're not keen on Walnuts just leave them out. The cheese scones on their own are lovely.

As you can see they are very simple to make and can be on the plate within 20 mins of weighing out the ingredients. 

12oz/300g self raising flour
1 level tsp baking powder
2oz/50g butter
6oz/150g of strong cheddar or similar cheese grated finely
1tsp salt
a big pinch of cayenne pepper
1tsp of Colman's mustard powder
2 eggs
around 5 tbsp of milk
3oz/75gms chopped walnuts (optional)
will make around 16 scones

Heat the oven to 220c/425f/gas 7

Grease a large baking sheet

Sift the flour, baking powder, salt, cayenne & mustard powder into a bowl
Rub in the butter until it resembles fine breadcrumbs
Add almost all the cheese reserving a little to sprinkle over the scones prior to baking
Add the walnuts and mix all the dry ingredients together
Beat the eggs with around half the milk in a bowl
Make a well in the centre of the flour mix and add the egg/milk liquid
Gradually bring together adding more milk as necessary to make a soft but not wet dough.
Handle very carefully and don't overwork at this point
Roll out on a floured surface to around ¾"/2cm thick and cut into rounds using a 2½ inch /6cm cutter.
Brush the tops with a little milk and sprinkle over the cheese.
You add a sprinkling of either paprika or cayenne for extra colour if you like
Bake on the top shelf for around 15 to 20 minutes

Cool on a wire rack, these are delicious served whilst still warm or I often halve & toast them lightly the next day and spread with unsalted butter.