Friday, 2 September 2011
Stilton and fig scones
Scone. Or scone, however you want to pronounce it. The different pronunciations of scone [rhyming with John and Joan] was rumoured to be a key issue in the enmity between Tony Blair and Gordon Brown - which is why I endeavour never to correct a man about his pastries.
Easy to throw together, perfect for a mid morning snack, heavenly with some salted French butter. Recipe after the jump
Makes around 6
2 cups/9oz/260g flour
3 tsps baking powder
1/2 tsp salt
50g/1.75oz/3.5 tbsp butter, chilled and cut into cubes
4 or 5 chopped dried figs
130ml/4.5 floz milk
1 egg, beaten
In a large bowl, mix the flour, baking powder and salt together. Add the cubes of chilled butter and, using your hands, rub into the flour mixture, until you get something resembling rough flakes. Try not to mix in the butter to a fine powder, as these little lumps of butter will melt in the oven and produce a lovely flakey scone.
Crunble the stilton into the mix, and add the figs. Add the milk little by little, and mix together gently until the dough comes together. Turn out onto a floured surface, sprinkle a little extra flour on top, and pat into a thick disc shape, about 4cm/1.5 inches thick. Cut into rounds, patting together the trimmings into a disc each time.
Brush the tops of the scones with the beaten egg, and bake in a preheated oven at 220C/425F for 12-15 minutes, until golden and well risen.