Tuesday, 15 January 2013

White Stilton & Apricot Scones

On Sunday, I tackled my dreaded to-do list of things around the cottage that needed to be done. Although the things lacked in importance, they made up in sheer volume.

I fixed a broken photo frame, washed the net curtains, sorted out some clothes for fabric scrapping or the charity shop, put all the books away, laid out a template for a crochet hook holder, sent some emails, sorted out and filed my study materials got my boots fixed, transferred photos to storage, updated and synced various electronics, came up with an idea to use a huge lump of white Stilton with apricots that had been lurking in the fridge...

Adapted from here


250gr self raising flour
Small pinch of salt and ground black pepper
1/2 tsp mustard powder
50gr cold butter
100gr white Stilton with apricots
150ml milk

1, Preheat your oven to 200o/c and line a baking sheet with grease proof paper.
2, In a large bowl, sift together the flour, salt, pepper and mustard powder.
3, Rub in the butter with your fingertips until its no longer lumpy.
4, Crumble in the Stilton, try to keep some largish chunks as it will break down a bit further.

5, Stir in the milk slowly until it forms a smooth ball. Shape into a round flat disc about six inches in diameter, place on the baking sheet and cut into eight segments. Put them slightly apart so they bake a bit quicker.
6, Bake for 20 minutes until golden brown. Serve warm with butter.


  1. You're a veritable powerhouse - could I rent you for the day? Baking is about the best use for fruit cheese I reckon and these scones look wonderful. I like the old fashioned rounds cut into triangles best - gets me all nostalgic for my childhood.

    1. Thank you Choclette, sadly my to-do list is starting to fill up with more little jobs :(

  2. I really love these scones and know I will be trying these out. I do think your achievements for Sunday are massively impressive too x

    1. Thank you Laura - I'm probably going to make up for my pro-activeness by not doing much for the next two weekends :)

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