Delicious account. So when I say that one of these recipes has been calling to me, you know it has to be good to stand out from all the rest. When I saw a bag of fresh walnuts at Coburg Farmers Market a couple of weeks ago, Immediately thought of Karen's Wensleydale Cheese, Leek and Walnut Scones that I have hankered after ever since she wrote about them.
Bookmarked Recipes event.
Previously on Green Gourmet Giraffe:
One year ago: Cheese and onion beer bread, British memories, British recipes
Two years ago: Maple scones and trash and treasure
Three years ago: Advice for Gluten Free beginners and kids
Four years ago: Butterscotch and Banner Surprises
Five years ago: Shamburgers
Leek, walnut and blue cheese scones
Adapted from Lavender and Lovage
Makes about 18 to 20 scones
1 medium leek
2-3 tsp butter
225g self raising flour (I used half wholemeal and half white)
pinch of salt
60g crumbled blue cheese
50g chopped walnuts
1/4 to 1/2 cup milk, plus extra to brush scones
Preheat oven to 220 C (or 230 C if you have a slow oven like mine). Grease an oven tray.
Trim leek, cut in half lenthwise and wash well. Slice leeks and fry in 2-3 tsp of butter until soft. Set aside.
Rub 50g butter into flour and salt. Stir in leeks, blue cheese and walnuts. Lightly beat egg with 1/4 cup milk and gently stir into flour mixture to make a soft dough. Add remaining 1/4 cup of milk if required. (This will depend on the leeks.)
Tip dough onto a floured board - flour hands well if a bit sticky. Pat down to about 2 cm thick. Dip scone cutter into flour and cut out scones. I found it hard to cut cleanly because of the leeks. This just adds to the rustic look of the scones. Place scones on prepared tray. I place them close together so that sides are softer.
Brush scones with extra milk. Bake until golden brown. (Karen at Lavender and Lovage took 12 minutes at 220 C. My oven took 20 minutes at 230 C.)
When the scones come out of the oven wrap in a clean tea towel - apparently it keeps the crust softer - I do it because my mum always did. If you have any cool scones left, keep them in an airtight container - or do as I did and leave them on the bench until dinner when you decide to eat leftover scones with soup.
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