An unusual combination of flavours, which does actually work – honestly. But you’ll have to decide for yourself whether to class it as sweet or savoury.
Makes: 6 (Simply double the ingredients for a dozen)
Time: 40 – 45 minutes Difficulty: Easy
- 160g/5.75oz plain flour
- 160g/5.75oz Self raising flour
- 1 tsp baking powder
- ½ tsp caster sugar (best omitted if you use a lot of maple syrup)
- 75g/2.5oz unsalted butter or soft butter spread
- 75g/2.5oz Stilton, crumbled
- 50g/1.75oz walnuts, broken or chopped
- 75ml/2.5fl oz – 85ml/3fl oz buttermilk (or use ordinary milk)
- 30ml/1fl oz – 40ml/1.25fl oz maple syrup (You need about 115ml/4fl oz – 125ml/4.5fl oz liquid overall)
- 1 egg yolk to glaze (optional)
Directions1. Preheat the oven to 190C/Fan 170C/375F/Gas 5. Line a baking sheet or tray with baking parchment and dust lightly with flour (alternatively, just lightly grease the sheet with butter or oil.)
2. Sift the flours, baking powder, sugar (if using) and salt into a mixing bowl. Add the butter in small pieces and rub in using your finger tips until the mixture resembles fine crumbs. Add the cheese and nuts and mix well to distribute them evenly.
3. Mix together the buttermilk (or milk) and maple syrup to create around 125ml/4.5fl oz of liquid. (You may not need to use it all.) Make a well in the middle of the dry mixture and gently pour in the liquid. Mix by hand or with a large spoon until the dough starts to come together. Add more liquid if necessary, adding just enough to make a sticky dough.
4. Turn out onto a lightly floured surface. Give it a very brief knead, just to shape it into a ball. Flatten or roll the ball out to about 3cm thickness. Use a 7cm round cutter to stamp out the scones. Place on the baking sheet, well apart, and lightly brush the tops with egg yolk, taking care not to let any run down the sides.
5. Bake for 18 – 21 minutes or until well risen and golden brown. Transfer to a wire rack to cool.
Three of my current favourites are: