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This healthy, fast and easy to make baked scone cake recipe makes a great breakfast, lunch or dinner side dish, desert, or main course for all ages. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
1 cup celery sticks, sliced
1 cup thick cream
1/2 cup fresh garden herbs (parsley, chives and basil), chopped
seasoning
2 cups Stilton cheese, crumbled
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend half the celery, cream, parsley, chives, basil and half Stilton cheese until smooth. Fold in the remaining celery.
Cut scone in half horizontally. Spoon on celery mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
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