Cheddar cheese scones with a walnut and Stilton topping are a savory and indulgent treat that make a perfect addition to a brunch spread or as a snack any time of day. I think these are ideal for a picnic for Mother’s Day or the King’s Coronation. Here’s a recipe to make these scones at home:
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup grated cheddar cheese
- 1/2 cup buttermilk
- 1 large egg, lightly beaten
- 1/2 cup chopped walnuts
- 1/2 cup crumbled Stilton cheese
Preparation:
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the chilled butter to the bowl and use a pastry cutter or your hands to cut it into the flour mixture. You want to create small pea-sized pieces of butter throughout the flour mixture.
- Stir in the grated cheddar cheese until it’s evenly distributed throughout the mixture.
- In a separate bowl, whisk together the buttermilk and egg.
- Add the buttermilk mixture to the bowl with the flour and cheese mixture. Use a wooden spoon or spatula to combine the ingredients until a dough forms.
- Turn the dough out onto a lightly floured surface and knead it gently for a minute or two, until it comes together in a smooth ball.
- Roll the dough out into a circle that’s about 1/2-inch thick.
- In a small bowl, combine the chopped walnuts and crumbled Stilton cheese.
- Sprinkle the walnut and Stilton mixture over the top of the dough, pressing it down gently to help it adhere.
- Use a sharp knife or pizza cutter to cut the dough into eight equal wedges.
- Transfer the wedges to the prepared baking sheet, leaving a little space between each one.
- Bake the scones for 18-20 minutes, or until they are lightly golden on top and firm to the touch.
- Serve the scones warm or at room temperature.
Tips:
- Make sure your butter is chilled when you add it to the flour mixture. This will help create the flaky texture of the scones.
- You can substitute other types of cheese for the cheddar if you prefer.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes to curdle.
- You can also freeze the scones before baking. Simply cut them out, place them on a baking sheet, and freeze them until they’re solid. Then transfer them to a zip-top bag and store them in the freezer for up to a month. When you’re ready to bake them, just brush them with buttermilk and add the topping before baking them straight from the freezer (adding a few extra minutes to the baking time).
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