Classic Cornish cheddar scones
14:25 22 June 2011
With summer almost here, there is no better way to enjoy the glorious, British sunshine than to pack the hamper and head out to your favourite picnic spot for some al fresco fun. This summer Nathan Outlaw, Cornish Michelin-starred chef, is encouraging us to fill our picnic hampers with delicious, good quality foods.
Nathan has a real love of BritainÂ’s favourite cheese, Cheddar, and is a passionate supporter of everything Cornish. So there's no surprise that Nathan has created some very easy and extremely tasty recipes, using Davidstow Cornish Cheddar, which will soon become true picnic rug favourites.
Preparation Time: 10
minutes
Cooking Time: 15
minutes
Makes 8 – 12
Ingredients
225g self-raising flour
pinch of salt
55g butter
25g Davidstow 'Classic' Cheddar
Cheese, grated
150ml milk
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Method
- Heat the oven to 220°C, 425°F, gas Mark 7. Lightly grease a baking sheet.
- Mix together the flour and salt and rub in the butter. Stir in the cheese and then the milk to get a soft dough.
- 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 all up.
- Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.
Pickled Celery
Ingredients
1 head of celery, washed and sliced thinly
100ml white wine
100ml white wine vinegar
100ml water
100g caster sugar
30g toasted fennel seeds
pinch of sea salt
Place every ingredient into a pan and bring to the simmer. Allow to cool and store in the fridge in a airtight container.
200g "Cracker", sliced
4 figs cut into quarters and grilled
A few soft salad leaves
olive oil to drizzle
Cut the scones in half and 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. Grill the scones until the cheese starts to melt. Serve with a few salad leaves, a little olive oil and more pickled celery.