Wensleydale Cheese, Leek & Walnut Scones
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| Serves | 8 to 10 scones |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Lunch, Side Dish, Snack, Soup |
| Misc | Child Friendly, Freezable, Serve Cold, Serve Hot |
| Region | British |
| By author | Karen S Burns-Booth |
Delectable cheesy scones with leeks and walnuts - prefect for an afternoon snack or as a light lunch when served with salad and extra cheese.
Ingredients
- 225g self raising flour
- pinch of salt
- 50g butter
- 2 small leeks, cleaned and finely chopped (sautéed in a little butter until soft and cooked)
- 110g grated/crumbled Wensleydale cheese
- 1 large egg, beaten
- 50g chopped walnuts
- milk (to mix)
Directions
| Step 1 | Heat oven to 220ºC, 425ºF, Gas Mark 7 and grease a baking tray. |
| Step 2 | Add the salt the the flour, rub in the butter until it resembles fine breadcrumbs and then stir in the sautéed leeks, grated cheese and walnuts, mix well. |
| Step 3 | Add the beaten egg and then add the milk little by little until the dough is soft but not sticky, reserving a little beaten egg or milk for brushing the tops. |
| Step 4 | Knead lightly on a floured surface and roll out to 1 cm (½ inch) in thickness and cut into 6.5 cm (2½ inch) rounds. Re-roll the trimmings and cut more rounds. |
| Step 5 | Brush the tops with egg or milk, add a little extra grated cheese if liked and bake for about 10 to 12 minutes, or until well risen and golden brown. |
| Step 6 | Serve warm, spit and spread with butter. Also lovely served with spare walnuts and a wedge of cheese and salad. |
