These savoury scones are flavoured with blue cheese, walnuts, apples and sage. They are really quick to make and just the thing to bake on an Autumn Sunday afternoon.
The secret to these is toasting the walnuts, it really brings them to life and they go so well with the Stilton and apple.
380g self-raising flour
85g cold butter, cut into dice
100g walnut halves
180g stilton cheese, rind removed and crumbled
1 large, crisp apple – grated and squeezed to remove most of the juice
8 sage leaves, finely shredded and chopped
1 egg yolk and a little milk to make an egg wash
Toss the walnuts in a dry pan and toast them on a medium heat. Keep them on the move and don’t let them burn. You know when they are ready as they start to smell nutty and toasted and they will take on a more golden colour – around 5 minutes. Set aside to cool, before roughly breaking up or chopping them.
Place the flour and salt in a bowl and rub in the butter. Do this by hand, or in a stand mixer, fitted with the paddle attachment. The butter should look like small peas and the mixture will be like rough breadcrumbs.
Add the sage, apple, walnuts and stir through the crumbled Stilton cheese.
Using a fork, or with the mixer on low speed, add the cream to create a rough dough. Do not overmix.
Turn out onto a floured board and wrap in plastic, forming a disc. Refrigerate for 30 minutes.
When you are ready to bake, pre-heat the oven to 190°C/375°F and line a baking sheet with parchment or a non-stick liner.
Roll or flatten out the dough to a thickness of around 5cm and cut out your scones. If you use a 6cm cutter, you should get around 8 altogether.
Place the scones on the lined baking sheet and brush with the egg wash.
Bake for around 20 minutes, or until baked through and the tops are golden brown.
These are lovely, hot from the oven with salted butter and perhaps some chutney and a little more of the Stilton. They make a delicious afternoon treat on a rainy autumn day.