Stilton, cheddar and cranberry scones
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.
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