Tuesday, 17 December 2013

Stilton Scones with Sloe Port Jelly

Is it just me or does everyone seem to open their fridge at some point in December and a wodge of Stilton has magically appeared? Cheese and biscuits is a must over the festive season but sometimes you can get left with an odd or and end of cheese that's not only in the way but is also stinking the fridge out. Enter Stilton scones. They take minutes to make and around 10 minutes to bake so they are a quick and simple way to use up a bit of cheese. Delicious with any membrillo, redcurrant jelly or whatever else, I knocked up some sloe port jelly to accompany these powerful scones.
You will need (for 10-12 scones):
240g self raising flour
Pinch of salt
Black pepper
50g butter
60g Stilton
130ml milk plus extra for brushing

For the sloe port jelly:
100ml sloe port (any other port would be good too)
60ml water
30g sugar
2 sheets gelatine
Make the jelly first.
Put the gelatine into some cold water to soften.
Get a small saucepan on a low heat and add the sugar and water. Once the sugar has dissolved squeeze out any excess water from the gelatine and stir the gelatine into the hot sugar syrup.
Add the port and ensure everything is well mixed then pour into a bowl and leave it to set.

For the scones rub the butter into the flour until it looks like breadcrumbs. Stir in the salt, pepper and stilton before adding the milk and mixing into a dough.
Knead the mixture quickly on a floured surface then roll the dough out until it's about 1cm thick.
Preheat an oven to 230C.
Cut the scones out using a 6.5cm cutter.
Put the scones onto a greased baking tray and brush the tops with a little more milk.
Bake for 8-10 minutes or until well risen and a nice golden brown.

Leave the scones to cool slightly before spreading them with the port jelly.
I really enjoyed these scones. They have the flavours that you recognise that pair so well together, cheese and port, but in a whole new format. The warm cheese scones are light and crumbly and the sloe port jelly is sweet, fruity and alcoholic. These make an ideal evening snack after you've had a massive lunch and want something to nibble on. They also make a great lunch alternative lightly warmed through and spread with butter.

13 comments:

  1. Maybe I have to take you up on this. With cheese and scones you already have my attention, but now it happens to be the case I just bought some Stilton. What is that supposed to mean?

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  2. We always end up with some Stilton, goodness knows why as I dislike the stuff. It is normally finished off in a broccoli soup. Perhaps your scones will be the way to go.

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  3. These are rare for us but its awesome!!! I am loving what I see.

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  4. My husband made us some scones the other day for pre-Christmas treat as well. Yours look fantastic!

    Btw, I am hosting a Christmas event this month and next, feel free to link your Christmas recipes there. (http://goodyfoodies.blogspot.com/2013/12/baby-sumos-christmas-recipes-collection.html)

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  5. I have a similar suspect (shropshire blue) lurking at the back of my fridge, making me wince every time I open the fridge door! I am going to have to try this recipe! it's such a unique way to use up leftovers.

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  6. you're so right, I think I still have stilton in the fridge from last year!... these scones look wonderful.

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  7. Best looking scones I've seen in ages. Think they'd go well with the port and Stilton truffles I've just made.

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  8. Cheese doesn't often hang around for long when I'm about, so leftover Stilton is unlikely, but those scones sound good enough to justify buying some cheese specifically to make them!

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  9. I love Stilton! One of the best cheeses there is. These scones look terrific. And sloe port? Never had it - sounds like fun, though. Really nice recipe - thanks.

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  10. Ooohhh. This looks delicious. I love the combination of the port jelly with the stilton cheese. Awesome!

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  11. these sound delicious, even separated! the color of the jelly is just beautiful. :)

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  12. I tried the scones today. They taste great. Everything worked great. I just had to use a bigger cutter and consequently got less scones.

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