This recipe is based on my tried and tested cheese scone recipe as when I had my cafe I was making scones every morning before we opened at 10am.
We always made fruit and cheese scones and they were always good sellers. They were always freshly made every day and to me this is when scones are definitely at their best!
My Husband loves Stilton cheese so I decided to make some for him as he loves savoury bakes and Stilton cheese. I did think about adding walnuts but in the end I decided to keep them plain so you could butter and add chutney or perhaps fig jam so I wanted to keep them plain and enjoy the Stilton flavour.
They are really lovely with a bowl of homemade soup for lunch or warm from the oven with lots of butter!
Start by pre-heating the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7 and line a baking tray with parchment.
Prepare the cheese by crumbling into a bowl for later.
Then in a large bowl weigh out the self raising flour, butter, salt and pepper.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add the cheese, egg and milk.
Mix everything together with a knife until all the ingredients are fully combined.
Use your hands to bring it together into a soft ball of dough.
Then place the dough onto a lightly floured bench and flatten gently to about 2cm/ 3/4” thick. Cut the 6 scones out with a 5cm square cutter. I use these cutters available on Amazon
Place on the lined baking tray and brush with some milk or egg wash.
Bake for 12-15 minutes
Stilton Cheese Scones
Sarah’s servings: 6
Sarah's Skill: Easy
Baking time: 12-15 minutes
Ingredients:
230g Self Raising Flour
65g Unsalted Cold Cubed Butter
Pinch of Pepper and Salt
125g Crumbled Stilton Cheese
1 large Egg
75ml Cold Milk
Method:
Preheat the oven to 220 degrees centigrade (200 Fan) Gas Mark 7.
Line a baking tray with baking parchment.
In a large bowl weigh out the self raising flour, butter, salt and pepper.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add the cheese, egg and milk.
Mix everything together with a knife until all the ingredients are fully combined.
Using your hands, bring the ingredients together to form a soft ball of dough.
Tip the dough onto a lightly floured bench and flatten gently to about 2cm/ 3/4 inch thick.
Cut the six scones out with a 5cm square cutter.
Place on the lined baking tray and brush with some milk or egg wash.
Bake for 12-15 minutes.
Sarah’s extra slice......
When cutting out the scones do not twist the cutter as the scones will not rise evenly or straight.
I always used a square cutter for my cheese scones in the cafe but a round one will do the job just fine.
I prefer a silicone baking brush as they are easy to clean and don’t loose hairs.