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
200g/7oz stilton
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.

1 comment:

  1. I have just made these scones today for about the third or fourth time, and I absolutely adore them - fig and blue cheese are two of my favourite things! I usually substitute something local instead of the stilton but they are just so lovely and savoury and go very well with a pot of Earl Grey. Thank you!