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.
60g(2 oz) Stilton cheese, crumbled (or other blue cheese)
160g(5.7 oz) Greek yogurt
1egg
1tbspolive oil
1egg 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.