California Walnut & Cheese Tear ‘n Share Scones With Walnut Butter
Course Snack
Cuisine American
Prep Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 10scones
Calories 277kcal
Ingredients
225gself-raising flour
1tspbaking powder
1tspEnglish mustard powder
100gbutterdiced
100gCheddar cheesegrated
75gCalifornia Walnut Pieceschopped + 25g for the butter
3tbspchopped chives
150mlmilk
Instructions
Preheat the oven to 200oC, gas mark 6. Grease a large baking sheet.
Mix the flour, baking powder and mustard in a large bowl and rub in 50g butter until it resembles breadcrumbs. Stir in 75g Cheddar, all but 2 tbsp of the walnuts and 2 tbsp chives. Using a round bladed knife, mix in the milk to give a soft dough, taking care not to over knead it.
Transfer to a floured surface and roll out until 2cm thick. Using a 6cm round cutter, cut out 10 rounds and arrange them in a circle shape on the baking tray so that they all just touch each other. Brush with milk. Mix the remaining Cheddar with the reserved 2 tbsp walnuts and sprinkle on top of the scones. Bake for 20-25 minutes until golden.
Meanwhile, soften the remaining 50g butter and mix in the last 1 tbsp chives and the final 25g finely chopped walnuts.