Hazelnut and Stilton scones

By Lucy Parissi

5 from 1 vote

, Updated May 21, 2025

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These Hazelnut and Stilton scones are great with soup or as a snack. Quick and easy to make – you will want to bake these cheese scones again and again!

Scones are one of these fortunate recipes that yield great reward for very little effort. Both sweet and savoury scones are a doddle to make and a real joy to eat.

I made these to go with my Leek and Potato Soup but they are the perfect snack on their own with a bit of butter or cheese.

They keep in an airtight container for a couple of days but in my experience they barely survive being taken out of the oven.  

HOW TO MAKE CHEESE SCONES

STEP 1 Preheat the oven to 190C/375F. Put all the dry ingredients in a food processor and pulse briefly to combine. Add the butter and pulse a few times till the mix resembles coarse sand.

STEP 2 Put the cheese, yoghurt, olive oil and egg in a measuring jug and mix together with a fork. Add to the dough and mix in brief pulses until when the dough forms clumps around the blade.

STEP 3 Tip the dough on a floured worktop and pat it into a rectangle approximately 3cm/1in thick with your hands. Add a bit of flour if dough is too sticky but avoid handling it too much.

STEP 4 Cut rounds with a floured 4cm/1.5in cutter, reshape dough and repeat (you can use a larger cutter if you prefer but you may need to adjust the cooking time).

STEP 5 Place rounds on a tray lined with baking parchment. Brush with the egg wash and bake for 20-25 minutes until scones are well risen and nicely coloured. Serve warm with cheese or salted butter or with some soup for the perfect autumn lunch.

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5 from 1 vote

Easy Cheese Scones

By Lucy Parissi | Supergolden Bakes

These delicious cheese scones are great for serving with soup or as a snack. Toasted hazelnuts and blue cheese add a lot of flavour to this easy scone recipe.

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 8 large scones

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Ingredients

Dry ingredients

• ▢ 300 g (2 ⅓ cups) self raising flour
• ▢ 2 tbsp hazelnuts toasted
• ▢ 2 tbsp caster sugar
• ▢ 1 tsp baking powder
• ▢ ¼ tsp salt
• ▢ pinch ground black pepper
• ▢ 100 g (7 tbsp) cold unsalted butter , cubed
• ▢ 60 g (2 oz) Stilton cheese , crumbled (or other blue cheese)
• ▢ 160 g (5.7 oz) Greek yogurt
• ▢ 1 egg
• ▢ 1 tbsp olive oil
• ▢ 1 egg beaten with 1 tbsp milk for glazing

Instructions 

• Preheat the oven to 190C/375F. Put all the flour, hazelnuts, sugar, baking powder, salt and pepper in a food processor and pulse briefly to combine. Add the butter and pulse a few times till the mix resembles coarse sand.
• Put the cheese, yoghurt, olive oil and egg in a measuring jug and mix together with a fork. Add to the dough and mix in brief pulses until when the dough forms clumps around the blade.
• Tip the dough on a floured worktop and pat it into a rectangle approximately 3cm/1in thick with your hands. Add a bit of flour if dough is too sticky but avoid handling it too much.
• Cut rounds with a floured 4cm/1.5in cutter, reshape dough and repeat (you can use a larger cutter if you prefer but you may need to adjust the cooking time).
• Place rounds on a tray lined with baking parchment. Brush with the egg wash and bake for 20-25 minutes until scones are well risen and nicely coloured.
• Serve warm with cheese or salted butter or with some soup for the perfect autumn lunch.

Nutrition

Calories: 322kcal | Carbohydrates: 32g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 204mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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