These scones are delicious with a warming bowl of Potato and Stilton soup, on their own, or as part of a winter spread.
Ingredients
- 250g self-raising flour, plus extra to dust
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 50g cold butter, diced
- 175ml buttermilk
- 125g Stilton, cut into 1cm cubes
- 100g walnuts, roughly chopped
Method
- 1. Preheat the oven to 220°C/fan 200°C/gas 7. Place the flour, bicarbonate of soda and salt in a large bowl. Add the butter, then using your fingertips, rub into the flour. Stir in the buttermilk, cheese and walnuts and very lightly knead to make a soft dough.
- 2. Roll out into a large sausage, then cut into 8 rough rounds. Transfer to a non-stick baking sheet, dust with flour and bake for 15–20 minutes, until risen and golden brown. Serve warm with the soup.
Nutritional info
Per serving: 308kcals, 19.7g fat (7.7g saturated), 9.1g protein, 25.2g carbs, 1.8g sugar, 1.2g salt