English Stilton and Walnut Scones
- Prep time 30 minutes
- Cook time 25 minutes
- makes 12 scones
I’ve always had a soft spot for scones. Growing up in Louisiana where biscuits are more popular, scones have always seemed a little extra special to me. Maybe it’s the option to add fruit, nuts, or cheese that makes them more exciting, or perhaps it’s the clotted cream and jam that they’re traditionally served with. This recipe is inspired by my love for scones and uses my base scone recipe plus earthy, tangy English Stilton and crunchy walnuts for a savory surprise. The fat from the English Stilton helps create flaky layers in the scones, and I like to use buttermilk rather than cream because I love the added tanginess.
When you’re ready to whip up a batch, be sure not to overmix this dough—visible chunks of butter in the dough is a good thing, so don’t worry if you think it isn’t incorporated. This dough can be made ahead of time and kept in the freezer, which is ideal if you want scones bright and early in the morning. For a perfect golden-brown finish, make sure to brush the tops of the scones with a little buttermilk or cream before popping them in a preheated oven. When it’s time to serve, these scones pair nicely with tons of apple butter (or apple jam, if you’re in the U.K.) slathered on top for a sweet addition. And of course, no scone would be complete without something to sip alongside. I like to enjoy mine with a glass of English sparkling wine like Gusbourne Brut Reserve, which is fruity and has a hint of spice that pairs perfectly with the richness of the scones. For a booze-free option, I like a glass of Noughty Non-Alcoholic Sparkling White Wine—either sip makes me feel like I’m enjoying high tea in the afternoon. —Nini Nguyen
Test Kitchen Notes
This recipe is shared in partnership with GREAT British Food. Each dish was inspired by the new season of Top Chef World All Stars, which was filmed in the U.K. This season's contestants get to cook with amazing British foods like lamb, seafood, and fantastic cheeses. This dish uses Welsh lamb, which you can get right here in the U.S.
For more British cooking inspo, check out Great British Food on Instagram. —The Editors
unsalted butter, chilled and cut into ½-inch-thick cubes
buttermilk, plus more for brushing
English Stilton blue cheese, roughly crumbled
walnuts, roughly chopped
Apple butter or apple jam, for serving (store-bought is fine)
- Heat oven to 400°F (205°C) .
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt to combine.
- Add cubed butter to flour mixture and incorporate using your fingers or pastry cutter until butter is well incorporated throughout and the largest pieces are pea-sized.
- Add walnuts and Stilton, then stir to combine.
- Add buttermilk to the flour mixture slowly, incorporating with a spatula or wooden spoon until dough is cohesive but still cold.
- Line your work surface with a sheet of parchment paper or plastic wrap and tip the dough onto the paper. (If dough is tacky, stick it in the fridge for 10 minutes before proceeding.) Picking up opposite the edges of the paper, press the dough into a solid mass.
- Fold dough in half using parchment paper, then fold in half again. Roll out dough into a 1-inch-thick circle (about 9 to 10 inches round), then use a circular cookie cutter (approximately 2 ½ inches wide) cut into 12 rounds.
- Transfer wedges, parchment and all, to a baking sheet, then place in the freezer for at least 10 minutes. If your freezer is too full for chilling, place your baking sheet in the fridge and chill for 20 minutes.
- Remove from freezer (or fridge) and brush with buttermilk. Top with remaining cheese and walnuts.
- Bake for 10 minutes and rotate the pan, then bake for 4 to 6 more minutes or until tops of scones are golden brown. Serve with apple butter or apple jam and more butter.
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