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Salad onion, mustard & Stilton scones
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275g self-raising flour
1 tsp bicarbonate of soda
1 heaped tsp mustard powder
½ tsp fine sea salt
60g cold unsalted butter, coarsely grated
100g Stilton, crumbled
6 salad onions, finely sliced
1 egg, beaten
1-2 tsp poppy seeds
1. Preheat the oven to 190ºC, gas mark 5. In a large bowl, mix together the flour, bicarbonate of soda, mustard powder and salt. Cut in the butter with a pastry cutter or use your fingers to work it in until crumbly. Add the buttermilk, Stilton and salad onions. Mix quickly to combine (you don’t want to overwork the dough or it will become tough). Pat into a circle, about 18cm diameter and around 2cm high, and transfer to a baking tray lined with baking parchment. Cut into 6 triangles. Pull each triangle out ever so slightly so they’re still in a circle, but with about a 1cm space between them (they’ll re-join in the oven and become a sort of tear-and-share scone).
2. Brush the top of the scones with the egg and sprinkle over the poppy seeds. Bake for 20-25 minutes, until golden and risen. Allow to cool for at least 10 minutes before serving (or they can be eaten cold too).
Typical values per serving:
This recipe was first published in April 2021.
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