…ten minutes to bake. That’s the rule of thumb for scones. These ones are cheese scones from the Be-Ro book. Normally I’d make them with Cheddar or Red Leicester but I had some Stilton leftover so I stuck it in and very tasty they were too, warm from the oven, with copious amounts of proper butter.
Pre-heat the oven to 220°C. Rub together 1oz of butter (or margarine) and 6oz of self raising flour. Now crumble in 3oz of stilton and rub it in as best you can. Mix in a beaten egg and two tablespoons of milk and stir together with a knife.
Squash together the dough and then roll it out onto a floured surface to about half an inch thick. Cut out 8 scones with a circular cutter. Cut them straight up and down, don’t twist, to help them rise better.
Place them onto a tray lined with baking paper and carefully brush the tops with milk.
Now cook for 10 minutes, or until they’re risen and golden. It’s important that the oven is hot. If you put them in at a lower temperature they stay as flat as a pancake.
I’ve made these scones more times than I can count. They’re very useful to go with soup when you have no bread. If you’d rather make them with another cheese, replace the stilton with 3oz of grated or crumbled cheese and add a teaspoon of mustard with the wet ingredients if it feels appropriate.