Stilton and Cranberry Scones


Stilton and Cranberry Scones

Scones are an easy way of using up leftover dried fruit and cheese, which is plentiful over the festive season. Richard Trant, Head Chef at Merchant Taylors’ Hall, has created this simple and delicious Stilton and Cranberry Scone recipe to help you make the most of any Christmas excess.

If you fancy yourself as a bit of an expert baker, why not try and win yourself a bottle of Champagne? Simply bake the recipe below and send a picture of your efforts into us on [email protected]. We’ll choose the best-looking batch and reward its creator with a bottle of bubbles.

Richard Trant

Ingredients – Makes 6

225g self-raising flour
55g of fridge-cold, chopped, unsalted butter
50g of crumbled stilton
10g dried cranberries
2 large eggs
5tbsp of sour milk
Pinch of salt and pepper


Pre-heat oven to 220c.

Grease baking tray.

Rub flour, salt and butter by hand until it resembles breadcrumbs, then add the crumbled stilton and cranberries and make a well in the middle of the paste. Add the sour milk into the well and work the mixture into a dough. Roll out into 2 inches thick and cut out scones with a round pastry cutter.

Place scones on a greased baking tray and bake for 8-10 minutes until sandy brown.

Serve with your favourite chutney.

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