Monthly melt in the mouth recipe for you to try …
Colston Bassett Cheese Scones
Colston Bassett Stilton Cheese Scones
These scones are the perfect use for that last bit of Stilton in your fridge. These are meant to be big, more than a mouthful, not for a delicate afternoon tea. Enjoy them hot out of the oven with thickly spread butter.
Ingredients
450g plain flour, with extra for dusting.
4 tsp baking powder.
85g butter, cubed.
350ml milk.
250g Colston Bassett Stilton, crumbled into pieces with some kept to crumble on top.
Method
Preheat the oven to 200C
Sift the flour and baking powder into a large mixing bowl.
Rub the butter into the flour using your fingertips, until the mixture resembles coarse, fresh breadcrumbs.
Pour in the milk and mix with a wooden spoon to create a soft dough.
Add the crumbled Stilton and ensure it is evenly distributed by gently kneading the dough with your hands.
Shape the dough into a rough round and place on a baking tray dusted with flour.
Press down on the top of the ball to flatten it slightly, then brush it with a little milk to glaze.
Crumble some extra Stilton over the top.
Bake in the preheated oven for around 30 minutes, or until the top looks golden-brown and crisp.
Enjoy fresh out of the oven with plenty of butter.
Recipe: Nigel Slater’s Dish of the Day