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Cheese, Fenland Celery and Walnut Scones with Parsley Butter

Serves: 12

Cost Cutting Eco Friendly Freezes Well Quick Make

Tasty and very moreish these savoury scones should be served warm with the butter gently melting so you can swirl in a nutty-sweet stick of Fenland celery. It makes a perfect combination ideal for a light lunch or teatime treat.

Cheese, Fenland Celery and Walnut Scones with Parsley Butter Recipe: Veggie


225g self-raising flour

2 tsp baking powder

50g butter

125g mature Cheddar cheese, grated

1 head Fenland celery, finely chop 2 of the stalks

50g walnuts, roughly chopped

1 large free-range egg

approximately 6 tbsp milk

For the parsley butter

50g butter, softened

2 tbsp parsley, finely chopped


  • Preheat oven 220C(200C fan)/425F/Gas 7 and grease a baking tray.
  • Place the flour and baking powder into a large bowl, rub in the butter until it resembles fine breadcrumbs and then stir in the finely chopped Fenland celery, 100g of the grated cheese and the chopped walnuts.
  • Break the egg into a measuring jug, lightly beat and make up to 150ml with the milk, add all but a small amount, reserve to brush the tops with. Mix gently until you have a soft dough.
  • Knead lightly on a floured surface and roll out to approx. 2cm thick, cut into 6cm rounds and place on the baking tray, re-roll any trimmings.
  • Brush the tops with a little of the reserved egg mix and sprinkle with the remaining cheese, bake for 12-15 minutes until well risen and golden. Cool on a wire rack.
  • Mix together the softened butter and parsley, serve the scones warm, split in half and topped with the butter with the remaining Fenland celery to crunch along with.
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