finest* Wensleydale scones with balsamic shallots and nuts recipe

15 ratings Rate
  • Serves 10
  • 15mins to prepare and 30mins to cook
  • 340 calories / serving
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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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  • Ingredients

  • 3tbsp olive oil
  • 3 finest* Echalion shallots
  • 2tbsp finest* Aromatica balsamic vinegar of Modena
  • 100g (3 1/2oz) unsalted butter
  • 350g (12 1/2oz) self-raising flour
  • 1tsp baking powder
  • a large pinch of salt
  • 150g (5oz) finest* Wensleydale blue cheese
  • 60g (2oz) finest* roast nut kernels
  • 110-120ml (4fl oz) finest* Channel Island milk
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  • Energy 1420kj 340kcal 17%
  • Fat 20.6g 29%
  • Saturates 9.3g 47%
  • Sugars 1.8g 2%
  • Salt 0.9g 14%

of the reference intake
Carbohydrate 31.8g Protein 8.6g Fibre 1.8g

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