Cheddar Cheese Scones with a Walnut and Stilton Crust Topping

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:


  • 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


  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. 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.
  4. Stir in the grated cheddar cheese until it’s evenly distributed throughout the mixture.
  5. In a separate bowl, whisk together the buttermilk and egg.
  6. 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.
  7. 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.
  8. Roll the dough out into a circle that’s about 1/2-inch thick.
  9. In a small bowl, combine the chopped walnuts and crumbled Stilton cheese.
  10. Sprinkle the walnut and Stilton mixture over the top of the dough, pressing it down gently to help it adhere.
  11. Use a sharp knife or pizza cutter to cut the dough into eight equal wedges.
  12. Transfer the wedges to the prepared baking sheet, leaving a little space between each one.
  13. Bake the scones for 18-20 minutes, or until they are lightly golden on top and firm to the touch.
  14. Serve the scones warm or at room temperature.


  • 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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