This is an all-time classic flavour combination. One bite and you know why – tasty, tangy, crunchy. Mmmm, what more can I say?
Makes: 6 – 8
Time: Prep 20 minutes; baking 12 minutes
- 200g (8oz) self-raising flour
- ½ tsp mustard powder
- ½ tsp baking powder
- pinch of salt
- 50g (2oz) butter or Stork or similar
- 85g (3oz) crumbled Stilton
- 60g (2oz) walnut pieces
- 1 egg
- 2 – 3 Tbsp milk or buttermilk
1. Turn the oven on to 200C / Fan 180C / 400F / Gas 6. Lightly grease a large baking tray.
2. Sift the dry ingredients into a mixing bowl and stir to mix. Rub in the fat until the mixture becomes like small breadcrumbs.
3. Stir in the cheese and nuts.
4. In a separate small bowl, lightly beat the egg and add the milk. Make a well in the dry mixture and add most of the wet mixture. (Save a little to brush on the tops before baking.) Mix to a firm dough. Bring the mixture together with minimum handling, only kneading briefly.
5. Gently roll or pat out the dough on a lightly floured surface to a thickness of 2.5cm (1″) or the height of your cutter .
6. Press out scones using a floured 5cm (2”) cutter. Press, but don’t twist, the cutter, as this affects the rise. Place scones on the baking tray and brush with the remaining milky egg mixture.
7. Bake for around 12 minutes. Cool on a wire rack.
Here’s a selection of my scones that you might like to try:
If you’d like to make a comment or ask a question please do, via the contact page.
- There are actually two types of Stilton Cheese: White Stilton and Blue Stilton
- Stilton cheese has “Protected Designation of Origin” status and can only be called Stilton if it’s made in one of these three English counties: Derbyshire, Leicestershire and Nottinghamshire.
- However, the village of Stilton is actually in Cambridgeshire, so Stilton cheese cannot be made there.