A Cornish girl's food adventures

Cranberry & Stilton Scones

Cranberry and Stilton scones

I realise that flicking through the pages of this blog, it might seem that I’m all about the sweet treats. It’s a fair enough assumption, just look at how big the word ‘dessert’ is in that tag cloud on the right. (Mind you, the word booze is pretty big too…) But to be honest I love a savoury treat just as much. Especially if it’s cheesy.
When I’m at home for Christmas we’ll always go for a walk on Christmas day, even if the weather isn’t great, it helps to burn off some of the festive calories. We’ll usually come back from our walk and replenish some of those calories (it’s Christmas, okay!) with a yummy festive snack and I think these would be a really good contender. I don’t know why Stilton seems like a Christmas cheese but it really is. When else would you even consider buying your cheese in a fancy earthenware pot…?
My mum makes amazing cheese scones. They are so good toasted and buttered as an afternoon treat. This is my festive homage to those wonderous baked goodies.

Cranberry and Stilton scones

makes about 12 but more or less depending on the size of your cutter.

225g self-raising flour
a pinch of salt and pepper
1/2 tsp mustard powder (optional)
50g butter
85g blue Stilton
A big handful of dried cranberries
1 egg
splash of milk

Cranberry and Stilton scones

Pre-heat your oven to 220°c and pop a large baking tray in the oven to heat up.
Sift the flour, mustard powder, salt and pepper into a large mixing bowl so that they are well combined and aerated.
Dice the butter and then lightly rub it into the flour with your fingertips until it resembles breadcrumbs. Crumble the Stilton and add most of it the mixing bowl, keep a little back to sprinkle on top of the scones before baking. Toss in the cranberries and mix it all together.
Lightly beat the egg and use it to bring everything together to form a soft dough. If you need to use a little milk as well then that’s fine.

cranberry and stilton scones

Pat the dough out on a lightly floured surface, so that it’s about 1″ thick. Use a round cutter to stamp out the scones but be sure not to twist it. Place them on the hot tray (be careful) and brush the tops with a little milk before sprinkling on any Stilton that you kept back. Bake them for 10-15 mins until they have risen and are golden, and then let them cool a little on a wire rack. Serve warm or toasted and spread thickly with butter.

Cranberry and Stilton scones

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