I adjusted this recipe from the National Trust Book of Scones for Johannesburg (high above sea level) and my own personal taste.


450 grams of self raising flour

115 grams of butter, cubed

115 grams grated stilton

115 grams grated cheddar cheese

115 grams dried cranberries

1 medium size egg beaten

200 ml full cream milk


Preheat the oven to 190 degrees Celsius. Sift the flour into a mixing bowl. Rub in the butter using your finger tips until the mixture resembles fine crumbs.

Add the stilton, cheddar and cranberries and then the egg and milk. Knead to form a soft dough.

Turn out onto a floured surface and, using your hands, flatten to about 2 cm thick. Cut out rounds using a cookie cutter or a glass. Place on a prepared baking sheet and brush the tops with milk.

Bake for 15 – 20 minutes until golden brown. Cut in half and spread with butter.