These are just what the doctor ordered, with a nice cup of tea to get you through the day, especially on a rainy January afternoon. These savoury scones can have the main ingredients changed to suit whatever mood takes you, but cheddar and bacon work really well too!
I use cooking margarine in this recipe instead of butter for the main reason it keeps the sones softer for longer. This recipe will make 12 good sized scones, serve warm with generous amounts of butter.
- 1kg self raising flour
- 250g cooking margarine
- 2 generous pinches of sea salt and cracked black pepper
- 1 tbsp whole grain mustard
- 1 tsp lazy garlic
- handful of chopped spring onions
- 300g stilton
- 3 eggs
- 350ml whole milk
- Pre-heat the oven to 165C. Place flour, salt, pepper, margarine, mustard and garlic into a food mixer until it resembles bread crumbs.
- Crumble 200g of the stilton into flour mixture with the spring onions and mix for a couple of minutes until well combined.
- Mix the eggs with the milk, add to flour mixture and mix until everything has combined, then place onto a floured work surface and roll the dough out until its about an inch and a half thick.
- Find a medium to large ring cutter and cut as many scones out as possible before you need to roll the dough together to cut more scones, repeat this until all the dough has gone, then place onto a cooking tray.
- Crumble the rest of the stilton up and evenly place on top of each scone, then place into the oven and cook, these will take a good 40 minutes to cook all the way through.