White Stilton and Apricot Scones

These scones are tasty without being too cheesy and the sweetness from the apricots is bang on. At their sublime best when warm.


  • 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

You will also need -

a 6 cm (2½ inch) cutter
an ungreased baking tray


  1. Preheat the oven to 200ºC/180ºC/400ºF (gas mark 6).
  2. 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.
  3. Now add the cheese, the dried apricots and the spring onions to the mixture and combine well.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 12-14 minutes until golden brown.

Keywords: cosy, snacks, picnics