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Fresh walnutsIt seems like I have been away for the whole summer, although according to most people I speak to I really didn’t miss the summer at all, and luckily enough for me we seem to be having it now!
One of the things I really do miss when I am travelling is not getting the opportunity to cook, especially if I visit good markets full of great ingredients.  I do get inspired, but often the inspiration wears off by the time I have returned to a (normally) cold, wet England.
Before leaving Turkey this time a friend gave me a big bag of fresh walnuts from some of his many trees, so these wonderful nuts were brought home to be used in my first batch of baking.

Celery & walnut scones with stiltonWalnut and Celery Scones

Makes 6-8

225g self-raising flour
40g butter
1 stick celery, diced
15g walnuts, finely chopped
10g Stilton, crumbled, plus more to serve
150ml milk

Pre-heat the oven to 220C/Gas mark 7.
Place the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the celery, walnuts and crumbled stilton, then pour in the milk and mix gently with a palette knife until the mixture comes together.
Turn out onto a floured work surface and gently roll out (or you can just pat it down with your fingers), to a thickness of about 2cm.
Cut into scones with a pastry cutter and place on a baking sheet.
Bake for 12-15 minutes, until they are light golden.
Serve warm, cut open and topped with a slice of Stilton.

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