Red and Blue Cheese Scones with Figs

These tasty and colourful scones are lovely with soup or a salad or cold meat or on their own with butter. Hopefully, the name intrigued you, but don’t worry, they won’t be a garish embarrassment at high tea. The “red” is Red Leicester cheese (which is more like orange, actually) and the blue can be any crumbly blue cheese.

Makes: 9 – 10

Time: 25 minutes preparation then around 15 minutes baking

Difficulty: Dead easy

Credit: Inspired by, and adapted from, a recipe in the marvellous National Trust “Book of Scones”


  • 500g self-raising flour
  • 2 tsp baking powder
  • 125g butter, cubed
  • 70g crumbly blue cheese (e.g. Stilton, Yorkshire Blue)
  • 120g Red Leicester cheese, grated + 20g for topping
  • 3 or 4 dried figs, chopped
  • Approx. 150ml milk + 15ml to brush tops
  • black pepper (optional)


  1. Preheat the oven to 190C/Fan 170C/375F/Gas 5. Line a baking sheet with greaseproof paper or simply spray or smear a baking sheet with oil or butter.
  2. Sift the flour and baking powder into a large mixing bowl and rub in the butter, using your finger tips, until the mixture resembles fine bread crumbs.
  3. Add the blue cheese and stir the mixture, likewise for the Red Leicester then the figs. This will stop these items “clumping” together.
  4. Add enough milk to form a soft, malleable dough.
  5. Turn out onto a lightly floured surface. Knead very briefly and gently then roll out to about 3cm thick. (That’s the “official” method, I prefer to gently pat my scone dough into shape by hand to avoid squashing it.) Stamp out scones using a 7cm round cutter. (Don’t twist when cutting, as this inhibits the rise.)
  6. Place on the baking sheet and brush the tops with a little milk (don’t let it dribble or run down the sides as this will also inhibit the rise.) Sprinkle with the remaining Red Leicester then grind a small amount of black pepper over each scone if you wish.
  7. Bake for 12 – 18 minutes until well risen.