Apricot & Stilton Scones

 

Whilst making Feta & Coriander scones I found, to my annoyance, that I had run out of Feta cheese before I’d made all the scones I wanted to do. I had a little stilton left in the fridge, though, and I’d recently nibbled a piece of stilton, and half a dozen dried apricots, with a  slice of my first ever successful loaf of  bread ... which gave me the idea for trying this with the partially made scone mix. It’s just the Feta & Coriander Scone recipe but using Stilton and Apricots instead of Feta and Coriander.


Ingredients:


12 oz Plain Flour

3 heaped tsp Baking Powder

pinch of salt

3 oz Butter (cut into small cubes)

4 oz White Stilton (crumbled)

1 oz finely chopped, dried, apricots

1 large egg

1/4 pint skimmed milk


Method:


Pre-heat oven to Gas Mark 7, with the baking sheet in the oven to warm.


Place all dry ingredients into a bowl (or Kenwood Chef bowl) and rub the fat into the dry ingredients as lightly as you can (or use the dough hook on minimum speed for about 2 minutes) until you reach the ‘breadcumb’ stage.


Add the remaining ingredients apart from the milk and use a knife to cut and stir , adding the milk a little at a time, until you achieve a soft dough. (In the Kenwood Chef continue to use the dough hook, on speed 1(ish) as you pour the water in slowly but continuously, then leave machine running until the mixture forms a ball leaving the bowl clean - about 2 mins on speed 1.)


Remove mixture from the bowl and knead lightly on a floured surface then roll out, with very little pressure on the rolling pin, to about 1/2 to 3/4 inch thick.


Cut out 8 or 9 scones using a 21/2” cutter - if you get more than 9 you’ve rolled too thinly!. Gather up the remaining dough, knead as little as possible to make a ball, re-roll as lightly as possible and cut a further 3 or 4 scones.


You should get a bakers’ dozen scones out of this quantity.


Bake, on the pre-heated baking sheet, covered in baking parchment, for about 10 to 15 minutes until risen and golden-brown.


Best served warm - I’m not even sure you need butter to be honest!.