These savoury scones are best made the day you eat them (with scones, it’s always a case of the fresher the better) but they do freeze very well if you want to make them in advance. The butter needs time to chill and firm, so its always good to make them to day before. Savoury
Savoury scones
A delicious savoury take on a classic, these stilton and walnut scones are great for a picnic
Prep: 1 hr
Makes 10
Published: July 24, 2019 at 4:31 pm
Ingredients
- 350g Self-raising flour
- 40g Butter, cut into 1cm cubes
- 200g Stilton, crumbled
- 100ml Milk
- 2 Large eggs
- Salt and pepper to taste
- 75g Walnut pieces
- 75g Butter cold
- A small bunch of tarragon, b=leaves picked and chopped
- Salt and pepper to taste
Method
Step 1
Add the walnuts to a food processor and whizz to crumbs. Add the butter, tarragon and season with salt and pepper, then blend to a paste. Scrape on a piece of baking paper and roll up into a cylinder, twisting the ends as you go. Chill in the fridge to firm up for at least an hour, or preferably overnight.
Step 2
Preheat the oven to 200°C/180°C/gas 6.
Step 3
Add the flour and butter to a food processor and pulse a few times until they resemble rough crumbs. You can also do this by hand by quickly rubbing together between your thumbs and fingers.
Step 4
Add most of the stilton, reserving a little for the tops, and mix through either by pulsing again in the food processor, or simply stirring through if you are making by hand.
Step 5
Measure the milk in a jug then crack in the eggs, season with a little salt and pepper and lightly whisk. Pour into the flour mixture and pulse once more until the mixture comes together as a rough ball, or stir through with a metal spoon.
Step 6
Tip onto a lightly floured worktop and roll out into a disc of about 2cm thick. Use a 6cm round cutter to cut out as many scones as you can, laying on a baking sheet as you go, then reroll the offcuts and cut again.
Step 7
Dot the tops with a little of the reserved stilton, then bake in the hot oven for around 15 minutes until golden brown.
Recipe by Genevieve Taylor
Share this article
Polly Webster
