Stilton Scones Recipes

Steps:

• Sift the flour, salt, mustard and cayenne pepper into a bowl.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Mix in the grated cheese.
• Add the milk all at once.
• Mix to a soft, but not sticky, dough with a knife.
• Turn onto a lightly floured surface.
• Knead quickly until smooth.
• Roll out to about ½-inch thickness.
• Cut into 7 or 8 rounds with a 2½-inch round cutter.
• Transfer to a baking sheet.
• Brush the tops with milk.
• Bake at 450°F for 7-10 minutes or until well risen and golden.
• Cool on a wire cooling rack.

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
• Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour and baking powder in a large bowl and rub in the butter using your fingertips until the mixture looks like fresh breadcrumbs. Mix the mustard, egg and milk together in a jug then pour into the flour mixture along with the Stilton and ham. Knead the dough briefly, you want to make sure all the ingredients are evenly dispersed through the mix but try not to overwork the dough.
• Dust your work surface with flour then shape the dough into a flat disc around 4-5cm thick. Cut out 9 or 10 scones using a 7.5cm fluted cutter then transfer to a baking sheet lined with baking parchment. Brush the tops with milk then bake for 12-15 mins or until risen and golden. Serve warm with butter, cheese and pickles.