A fantastic addition to the ritual of Afternoon Tea, these Stilton and Blueberry Scones deserve to be savoured.
Fortnum’s have been selling Stilton since at least 1849, and have been using the same creamery for the past 40 years.
‘Stiltons from Leicestershire farms’ cries a Commentary of the 1920s, 'of the sort most favoured by the nobility and the gentry who delve into them with fierce abandon.'
The blueberry jam (grab a jar here) is quite subtle and simply adds a slight sweetness.
This recipe has been taken from the Fortnum & Mason Cook Book by Tom Parker Bowles and is just one of many ways you can master the fun (and utter deliciousness) of Fortnum's, from the comfort of your own home. Shop key ingredients in our Piccadilly store or online and get your own copy of the Cook Book HERE
Makes about 10
360g '00' flour
20g baking powder
1/2 teaspoon salt
105g unsalted butter, diced
85g Stilton, crumbled
20g Parmesan cheese, grated
25g blueberry jam
120ml whole milk
1 egg, lightly beaten, to glaze
Sift the flour, baking powder and salt into a bowl, then add the butter and rub it in with your fingertips until the mixture resembles fine crumbs. Stir in 50g of the Stilton
, plus the grated Parmesan and the (blueberry jam
). Add the milk and mix until everything comes together into a soft dough; do not over-mix or the scones will be heavy. Cover the bowl with cling film and leave to rest for 30 minutes. On a lightly floured work surface, roll out the dough to about 1.5cm thick. Cut out rounds with a 5.5cm cutter, re-rolling the trimmings where necessary. Place the scones on a baking sheet lined with baking parchment. Brush with the beaten egg, scatter over the rest of the Stilton and leave to rest for another 30 minutes.Place in an oven heated to 180C/Gas Mark 4 and bake for 12-15 minutes, until well risen and golden brown. Transfer the scones to a wire rack to cool.For more delicious recipes like this one, add The Cook Book
to your shopping bag and don’t forget to share your creations with us on social #FortnumsCookBook