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New recipe – creamy and tangy stilton scones

Stilton Scones Recipe

New recipe – creamy and tangy stilton scones

White or Blue Stilton Savoury Scones #BetterThanFeta

A stalwart of afternoon teas, scones have long been a crowd-pleaser, especially when served with jam and thick clotted cream on a warm summer’s day.

Our special recipe, which uses our creamy and tangy Hartington White Stilton cheese or Blue Stilton cheese if you prefer, offers something altogether more savoury, with a bit of a kick! Replace the Jam with one of our Pikehall Preserves Chutneys and spoil yourself with an extra slice of the finest Derbyshire White or Blue Stilton.

Prep:

Preheat your oven to 450°f or 230°c or 200°c for fan ovens. Then just follow the method instructions below.

Ingredients:

  • ½ lb / 225g self-raising flour
  • ½ teaspoon salt
  • 1 teaspoon mustard powder
  • 1 pinch cayenne pepper
  • 2 ounces / 60g unsalted butter
  • 1 ounce / 30g of our white or blue stilton cheese, grated
  • 5 fluid ounces / 140ml of milk plus extra for brushing

Method:

  1. Sift the flour, salt, mustard powder and cayenne pepper into a bowl.
  2. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
  3. Mix in the grated Hartington White Stilton or Hartington Blue Stilton
  4. Add all the milk at the same time.
  5. Mix to a soft, but not sticky, dough with a knife.
  6. Turn out onto a lightly floured surface.
  7. Knead quickly until smooth.
  8. Roll out to about a half-inch thickness.
  9. Cut into 7 or 8 rounds using a 2.5-inch round cutter.
  10. Transfer to a baking sheet.
  11. Brush the tops with milk.
  12. Bake at 450°f/230°c/200°c fan degrees for seven to 10 minutes or until risen and golden.
  13. Cool on a wire cooling rack.
  14. Sit back, put your feet up and enjoy with a dollop of Pikehall Rhubarb Chutney

Recipe by #BetterThanFeta

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