Cashel Blue Scones with Pear and Walnut Butter

Last Sunday I fancied something different as a brunch type treat. I had some Cashel Blue in the fridge and some ginormous, perfectly ripe, organic pears that I had procured from the farmer’s market the day before. A classic combination and a tad predictable, I know, but these flavours are a happy marriage for a reason. They work wonderfully together and when you fling in a few walnuts you have texture and real depth of flavour. They are also dead easy to make and if you’re not a fan of blue cheese you can substitute it with whatever cheese takes your fancy.

225g self raising flour
Pinch salt
55g butter
30g Cashel blue cheese crumbled
150 mls milk

1. Preheat oven to 190 C or gas mark 6. In a large bowl, sieve in the flour and salt.
2. Rub in the butter until it resembles fairly fine breadcrumbs.
3. Stir in the cheese. Add the milk to make a dough. Do not overwork the dough, simply roll it out to a thickness of about 2 cms.
4. Cut out 6 or 8 scones, depending on how big you want them.
5. Bake in the middle of the oven for about 15 minutes or until well risen and golden.
6. Enjoy warm and slathered with the pear and walnut butter.

For the butter combine all of the following ingredients
50g soft butter
1 pear chopped
Handful of chopped walnuts
The butter doesn’t hold for very long as the pears discolour and take on a mushy consistency but it’s so quick to prepare that you can knock it together just before tucking in.



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