Fortnum's Stilton and Blueberry Scones

The Blueberry Preserve is quite subtle and simply adds a slight sweetness.

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 recipe

SERVES 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

The recipe

STEP 1

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.

STEP 2

Stir in 50g of the Stilton, plus the grated Parmesan and the Blueberry Preserve. 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.

STEP 3

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.

STEP 4

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.

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