White Stilton and Apricot Scones

I'm always a fan of leftovers and finding a way to use up bits and bobs gives me a huge sense of satisfaction. The piece of White Stilton in question was part of an attempt to get through the post-Christmas fridge chaos, but honestly, this recipe is for any time of the year and not just the festive season!

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, probably any other cheese 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, a solid way to create something delicious from a rather grim piece of cheese.

And here's why I know you'll want to try this recipe for White Stilton and Apricot Scones -

• 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. Alternatively use that piece of White Stilton that has been hanging around for slightly too long! You'll be ecstatic that you did ...

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