Tuesday, 15 May 2012

Stilton & walnut scones


 225g self raising flour, 50g butter, 75ml buttermilk, Stilton, 5 walnuts. 

8 preparation: 30

I confess, I have never before enjoyed a cheese scone. It is something I would never order in a cafe by choice - often greasy and pungent with crispy bits of cheese on the top. *shudders* then I started to think that it was impacting my reputation for being a cheese whore in a thoroughly negative manner. The result of my experimentations are these buttery, crumbly scones which are rich in flavour (perfect with a little cream cheese and honey) with not a crusty or greasy bit in sight!

1) First finely dice the walnut until it resembles fine crumbs, and crumble the stilton.

2) Sift the flour, walnut and sugar together, then rub in the butter until the mixture resembles breadcrumbs.

3) Mix the cheese and double cream in with the dry ingredients until a dough has formed.

4)  Roll out the dough on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with the last drizzles of the milk to help the surface colour.

5) Bake at 200 degrees for 12-15 minutes.

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