With balsamic vinegar, creamy cheese and roasted nuts, these delicious little scones are the perfect savoury afternoon treat.
Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Line two baking trays with nonstick baking paper.
Set a frying pan over a medium heat and add the olive oil, followed by the shallots. Cook, stirring often, for about 10 minutes until softened, but not highly coloured. Add the balsamic vinegar and cook for a minute more until the liquid has evaporated. Leave to cool.
Rub the butter into the flour with baking powder and a pinch of salt, working quickly to prevent the dough becoming ‘greasy’. Stir in the cooled shallots, crumbled cheese and half the chopped nuts. Add enough of the milk to give a soft, malleable dough.
On a lightly floured surface, pat the dough out to a thickness of 4-5cm and cut into rounds with a 4cm cutter. Space out on the baking trays, brush the tops with milk and sprinkle the remaining nuts over. Bake for about 20 minutes, until lightly golden and well risen. Remove from the oven and lift on to a wire rack. eat warm or cool, with butter or more finest* Wensleydale blue.
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