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• Walnut and roquefort scones

Walnut and roquefort scones

Published: March 25, 2015 at 4:13 PM

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Makes 8

Easy

Total time: 30 mins

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These walnut and roquefort scones combine a classic flavour combination of blue cheese and walnuts with one of our favourite tea time treats. Serve warm and slathered in melting butter.

Vegetarian

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Enjoy these walnut and roquefort scones, then check out our fruit scones, cheese scones, cheese and chive scones, potato scones and more scone recipes.

Looking for free-from options? Check out our gluten-free scones and vegan scones.

Ingredients

Nutrition

• 240g plain flour

  sifted

• 2 tsp baking powder

• 75g butter

  cubed

• chopped to make 2 tbsp walnuts

  toasted

• 30g roquefort

  plus more for sprinkling

• 1 egg

  beaten

• 90ml buttermilk or whole milk

  plus more for brushing

Nutrition: per serving

• kcal237
• saturates6.2g
• protein5.8g

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Method

• step 1

  Heat the oven to 200C/fan 180C/gas 6. Mix the flour, baking powder and a pinch of salt in a large bowl. Rub in the butter with your fingertips until the mixture looks like flaky breadcrumbs. Add the walnuts and roquefort. Bit by bit, stir in the egg, then buttermilk or milk until you have a firm dough – don’t overwork it, just bring it together.

• step 2

  Turn the dough out onto a floured work surface. Pat the dough out to about 2.5cm thick and give it one or two rolls with a rolling pin – don’t press down or you’ll squash out the air. Don’t worry if it breaks up a little, just stick it back together.

• step 3

  Cut out scones using a 5-6cm cutter. Press straight downwards as quickly as you can and don’t twist the cutter – twisting will stick the edges of the dough together and it won’t rise as well.

• step 4

  Lift the scones onto a non-stick baking sheet and brush the tops with buttermilk or milk, then sprinkle a little roquefort on each. Bake for 12-15 minutes, or until the scones rise and are cooked through. Serve warm, with butter.

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