Stilton and Cranberry Scones
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.
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.