Mini Scones with Stilton, Walnuts & Cranberries
7-8
30 minutes
Our Mellow Yellow cold pressed rapeseed oil gives these mini festive scones a beautiful golden, light crumb. With creamy Blue Stilton, crunchy walnuts and tangy cranberries, this easy scones recipe is perfect for entertaining, party food platters or a classic afternoon tea. In fact they’re too good to reserve just for Christmas. Bake them all year round we say!
Method
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1
Preheat the oven to 220℃/ 430℉ and line a baking sheet with baking parchment.
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2
Put the flour, baking powder, bicarbonate of soda and salt into a mixing bowl and whisk together.
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3
Cut the cranberries into small pieces. Roughly chop the walnuts and cheese and add to the mixing bowl.
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4
Pour the rapeseed oil into a jug, crack in the egg and add the milk. Whisk briefly and pour the mixture into the dry ingredients, gently combining until a soft dough is formed.
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5
Tip the dough out onto a lightly floured worktop and knead briefly.
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6
Roll out to around 2cm thickness and use a round biscuit cutter with a 5cm diameter to cut out around 7-8 scones. Gather up the offcuts, knead briefly and re-roll to cut more scones.
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7
Place the scones on the baking sheet, brush the top of each one with beaten egg and place in the oven, turning the heat down to 200℃/ 400℉ as you close the door. Cook for around 12 minutes until golden.
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8
Remove from the oven, rest for 2 minutes, then transfer the scones to a wire rack to cool completely.
Ingredients
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200g plain flour
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2½ tsp baking powder
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¼ tsp bicarbonate of soda
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¼ tsp salt
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1 Egg (large, free-range)
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60ml whole milk
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100g Stilton cheese
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50g walnuts
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25g dried cranberries
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A little beaten egg
