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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
Makes: 10 - 12
Ingredients
- 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
Method
- 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.
- 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.
- 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.
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.
Comments
This recipe was first published in Sun Sep 01 01:00:00 BST 2002.
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