Cheddar cheese & chive scones
With a celery, apple & walnut salad
Cheddar cheese & chive scones
With a celery, apple & walnut salad
“Let me show you how well you can bake in the air fryer – this is a brilliant little recipe that I know you’re going to love. These savoury scones are absolutely delicious – crispy and golden, but also fluffy inside – and you can knock them together really quickly. Serve with soup, salad or as part of a ploughman’s lunch. And once you've given these a try, why not take them in a different direction or give a sweet version a whirl – the possibilities are endless. ”
Serves 6
Cooks In22 minutes (10 minutes PREP, 12 minutes COOK)
DifficultySuper easy
Nutrition per serving
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Calories 509 25%
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Fat 26.6g 38%
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Saturates 15.4g 77%
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Sugars 8.3g 9%
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Salt 1.2g 20%
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Protein 13.2g 26%
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Carbs 34g 13%
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Fibre 1.7g -
Of an adult's reference intake
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Ingredients
- 200 g self-raising flour , plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon English mustard powder
- cayenne pepper
- 75 g unsalted butter (cold)
- 120 g mature Cheddar cheese
- 1 bunch of chives (20g)
- 70 ml milk , plus extra for brushing
- olive oil
- 1 x 200 g tub of light cream cheese
- 1 lemon
- SALAD
- extra virgin olive oil
- red wine vinegar
- 1 teaspoon wholegrain mustard
- 100 g watercress
- ½ a bunch of flat-leaf parsley (15g)
- 1 red chicory
- 1 eating apple
- 1 celery heart
- 50 g shelled unsalted walnut halves
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Method
- Sift the flour, baking powder and mustard powder into a bowl, then add a generous pinch each of cayenne pepper and sea salt.
- Cube up the butter, then use your thumbs and forefingers to rub it into the flour mix until you have little cornflake-sized pieces.
- Coarsely grate in 100g of the Cheddar, finely chop and add the chives, then mix everything together.
- Make a well in the middle, pour in the milk, and bring together into a soft, dry dough (use your hands to bring it together, if needed, but don’t be tempted to over mix), adding a tiny extra splash of milk, if needed.
- Turn out onto a flour-dusted surface and quickly work the dough into a 3cm-thick round, then cut into 6 triangular wedges.
- Brush the tops of the wedges with a little milk, then coarsely grate over the remaining cheese and sprinkle with a little pinch of cayenne pepper.
- Rub the inside of the air-fryer drawer with 1 tablespoon of olive oil, load in the scones and cook for 12 minutes at 180°C – you may need to work in batches.
- To make the salad, drizzle 2 tablespoons of extra virgin olive oil and 1 tablespoon of red wine vinegar onto a large serving platter, add the wholegrain mustard and a pinch of salt, then whisk together.
- Tear over the watercress and parsley, and trim and click over the chicory leaves, finely slicing the base.
- Matchstick the apple, discarding the core, then trim and finely slice the celery, and add to the platter, picking over any delicate pale celery leaves. Crumble over the walnuts and toss everything together.
- Mix the cream cheese with a good few gratings of lemon zest in a small bowl, then drizzle with 1 tablespoon of extra virgin olive oil and season with black pepper.
- Serve the scones warm with the salad and lemony cream cheese on the side.
Tips
Recipe tested in a Tefal Easy Fry Vision Air Fryer, 4.2L. All air fryers are different, so results may vary.
EASY SWAPS
- If you don’t have self-raising flour, use plain instead, but up the baking powder to 2 teaspoons.
- Use regular English mustard in place of mustard powder, if that’s what you’ve got in the cupboard.
- Switch up your choice of cheese and herbs, or have a play with a blend of your favourites.
- Make them sweet, with vanilla, lemon or orange zest and/or dried fruit.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited