As I said before, cheese holds, together with cake, the proud title for foods I can’t live without; the mere thought of lactose intolerance sounds like a punishment worthy of the third circle of Dante’s Inferno…
Stilton and Walnut Loaf Scone
- 250 g self-raising flour
- 1 tsp bicarbonate of soda
- 0.5 tsp black pepper
- 0.5 tsp curry powder
- 50 g cold salted butter, diced
- 175 ml milk
- 20 ml white wine vinegar
- 125 g Stilton, cut into 1 cm cubes
- 100 g walnuts, roughly chopped
Preheat the oven to 220 °C fan and line one 450 g loaf tin with baking paper.
Add the vinegar to the milk, stir and let stand until needed.
Rub the cold butter into the mixed flour, bicarbonate, pepper and curry powder until the texture resembles breadcrumbs. Then stir in the walnuts and stilton. Now make a whole in the middle, pour in the buttermilk and gently stir with your hands to make a soft dough. Remember the trick for light scones is to handle the doughs as little as possible.
Bake for 30 minutes until golden brown (and nice smelling kitchen). Cover with foil paper during the last 10 minutes to avoid the top from burning.
If you prefer normal sized scones, gently roll the dough, cut with 2.5 cm round cutters and bake for 15 minutes.