It’s the final push to use up the post Christmas bits and bobs, despite our kitchen clear out of a few weeks ago. I’m making headway through the chicken stock glacier but there was still a pesky piece of White Stilton in the fridge that winked at me every time I opened the door.
I was actually looking for some Lancashire cheese or a piece of Wensleydale when I bought it – something that would work well with a slice of Christmas Cake – but it wasn’t to be, so I went for the White Stilton in the absence of anything better. And in fact, anything would have been better.
I added it into the mix with every ‘picnic’ meal over the festive season but soon we’d all realised that, on its own, it just wasn’t very nice at all.
So, inspired by the thought of the cheese that I will buy instead next time, ‘White Stilton with Apricots’ – these White Stilton and Apricot Scones were born. In my opinion, this was THE best way to eat this particular piece of White Stilton … perhaps any piece of White Stilton come to think of it.
And here’s why I know you’ll want to try this recipe –
- They are quick and easy to make. In fact, you can prepare the mixture to the end of stage 3 beforehand and leave it waiting patiently in the fridge until you’re ready. For me it was overnight.
- They also cook very quickly so you can be a bit ‘showy offy’ and be taking your scones out of the oven as your guests / family walk into the kitchen, without any drama. You can rustle up a batch at the drop of a hat too.
- The quantity I made gave me 6 scones but the recipe will scale up beautifully if you want to make more. Here I was driven by the quantity of White Stilton that I was trying to use up.
- They are at their sublime best straight from the oven, but the next day they are still moist and delicious. Perhaps the Stilton is the key to that.
- They are tasty without being over cheesy and the sweetness from the apricots is bang on.
- Teenage boys will inhale them.
- They would make a gorgeous addition to a cheese board, especially if you wanted to bulk it out to be a significant part of the meal. You might remember that I talked about this more here.
- They are perfect in packed lunches – all they need is the smallest smear of butter inside.
So grab yourself a piece of White Stilton and get baking. You’ll be ecstatic that you did …
- 225g (8oz) SR flour
- a pinch of salt
- 50g (2oz) butter
- 60g (2½ oz) White Stilton, crumbled into small pieces
- 110g (4oz) dried apricots, snipped into very small pieces
- the green part of 2 spring onions, finely chopped
- a splash of milk
- a 6 cm (2½ inch) cutter
- an ungreased baking tray
- Preheat the oven to 200ºC, 400ºF (gas mark 6).
- Combine the flour and salt in a large bowl and rub in the butter until the mixture resembles fine breadcrumbs - this is easier to do once the butter has reached room temperature.
- Now add the cheese, the dried apricots and the spring onions to the mixture and combine well.
- Gradually, add enough milk to make the mixture bind together. Don't worry if it sticks to your hands a little at this stage - you can add a touch of flour to make it easier to handle if necessary.
- Roll the mixture out until it is about 2½ cm (1 inch) thick - you will need very little rolling to reach this thickness. Now use a cutter to cut out 6 scones, gathering the cuttings together and re-rolling as necessary.
- Sprinkle a little flour on the worktop and dip the bottom of each scone in the flour before placing them on an ungreased baking tray.
- Bake for 12-14 minutes until golden brown.