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    Potato and Stilton Scones

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    Potato and Stilton Scones

    These savoury scones are so quick and easy to make they are sure to become a favourite - you can also try using different cheeses or herbs. Serve them buttered, with more cheese, or as an accompaniment to soup. Or make mini scones - cut them small (3-4cm) and spread with a herby cream cheese for some excellent canapés.

    • Preparation time: 40 minutes
    • Cooking time: 20 minutes
    • Total time: 1 hour 60 minutes

    Makes: 10 - 12


    • 250g Red Duke of York potatoes, peeled and cut into large chunks
    • 25g butter
    • 125g plain flour
    • ½ tsp baking powder
    • 1 medium egg, beaten
    • 1 tbsp snipped fresh chives
    • 1 tsp chopped fresh thyme
    • 75g Stilton, crumbled
    • A little milk or cayenne pepper (optional)
    • Salt
    • Freshly ground black pepper


    1. Preheat the oven to 200°C, gas mark 6. Cook the potatoes in boiling salted water for 20-25 minutes, or until tender. Drain and mash with the butter. Season to taste and allow to cool completely.
    2. Sift the flour with the baking powder, then stir into the mashed potatoes with the egg to form a soft but not sticky dough - add more flour if necessary. Carefully mix in the herbs and the Stilton.
    3. On a floured surface, pat out the dough to a depth of about 1cm. Then, using a round 7.5cm pastry cutter, cut out 10-12 scones. Arrange them on a floured baking sheet and either brush with the milk or dust with a little flour, seasoned with cayenne pepper. Bake for 15-18 minutes, or until risen and well browned.

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    Cook's tips

    You can cook the scones on a griddle or heavy frying pan, but they will be heavier and less crisp - rather like potato farls. Heat the griddle or pan over a medium heat, then cook the scones for about 5 minutes on each side.


    Average user rating

    4 stars