Stilton and walnut scones

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.

These scones are great served with this potato and Stilton soup recipe.