Combine leftover Stilton cheese with Opies Pickled Walnuts to make delicious savoury scones, perfect with a warming bowl of soup – the ideal way to use up any left over cheese from Christmas.
Meal occasion: Quick and easy, Desserts and baking
Preparation time: 20 minutes
Cooking time: 15 minutes
Oven temperature: 190
Allergens: gluten, eggs, milk, mustard, nuts
200g self raising flour
50g unsalted butter, cut into cubes
50g Stilton cheese, crumbled
Opies Pickled Walnuts finely chopped
1 tsp English mustard
1 tbsp chopped fresh chives
80ml full fat milk
1 egg, beaten
Pre-heat the oven to 190°C
Sieve the flour into a large bowl; rub in the butter cubes until the mixture resembles fine breadcrumbs.
Stir in Stilton, Opies Pickled Walnuts, mustard and chives.
Make a well in the centre of the mixture, using a round bladed knife, gradually mix in the milk until a soft dough is formed, do no over mix.
On a floured surface lightly knead, using a rolling pin, roll to 20 mm thick and cut out using a 6 cm round cutter.
Place on a greased baking tray and brush with beaten egg to glaze.
Bake at 190°C for about 15 minutes until golden brown.
Transfer to a cooling rack and leave to cool slightly, best eaten warm.
Hints and Tips:
Replace the Stilton with any strong tasting hard cheese. A great way to use up leftover Christmas cheese.
Buy Opies Pickled Walnuts and cheese at Tesco here.
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