Apricot Stilton Scones

Name: Apricot Stilton Scones
Prep time: 15 min
Cook time: 12 min
Total time: 72 min
Ingredients: 400 g plain flour (all-purpose); 100 g butter; 1 tsp fine sea salt; 1 tsp baking powder; 0.5 tsp bicarbonate of soda / baking soda; 1 tsp thyme (fresh or dried); 120 ml buttermilk; 150 g fresh apricots (diced, see notes); 100 g stilton cheese; 1 medium egg (50g total); 20 g parmesan cheese (grated)

9 July 2021

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Apricot stilton scones are great for a picnic, afternoon tea or a party. Made with fresh apricots, crumbled stilton, thyme and buttermilk they are moist and packed full of flavour.

They are great on their own or spread with lashings of butter.

You might also like my Tahini and carrot scones, or my Hungarian wild garlic scones recipes.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers knowing what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂

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INGREDIENTS

For this recipe all you need are these ingredients:

Plain or all-purpose flour
Butter
Baking powder
Baking soda
Thyme (fresh or dried)
Buttermilk
Fresh apricots
Stilton cheese
Medium egg
Parmesan cheese (grated)

TIP: I highly recommend adding salt to your doughs and pastry. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. I recommend Maldon Sea salt flakes or Cornish sea salt.

WHAT VARIATIONS CAN I MAKE?

Spicy: If you like things spicy add 1 -2 tsp of flaked chilli to the mix.

Apricots: If you cannot find apricots or you want to make this recipe during the festive season, replace the fresh apricots with dried ones.

If you experiment, Please leave a comment at the bottom of the post – it’s really helpful to me and other readers knowing how you got on and I regularly update these posts and the feedback I receive helps to make the recipes even more useful.

EQUIPMENT SUGGESTIONS

I think I have said it before that I am not a big fan of plastic, so I like this type of glass measuring jug for calculating my liquids.

Pastry Brush

This brush is both flexible and durable, being able to withstanding extreme temperatures.

Measuring Spoons Set, Magnetic Stainless Steel

These measuring spoons are really handy for getting the right measurements of those small ingredients. I also like the fact that they are magnetic, sticking together and narrow to fit into spice jars.

Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.

NUTRITION

Serving: one apricot stilton scone

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

STORAGE AND FREEZING

These scones will keep well at room temperature for 2 days or in the refrigerator for 5 days. They are best reheated before serving. Warm on a baking sheet in the oven 150°C (300°F) for 5 minutes.

Freezing: These delicious scones can be frozen before baking or after. Place them on a tray that fits in your freezer and once frozen place them in a bag and seal they keep well for up to 3 months.

© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.

Apricot Stilton Scones

Preparation:15

Baking:12

Resting:45

Total:1 12

Servings: 16 scones

Apricot stilton scones are great for a picnic, afternoon tea or a party. Made with fresh apricots, crumbled stilton, thyme and buttermilk they are moist and packed full of flavour.

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INGREDIENTS LIST

400 g plain flour (all-purpose)
100 g butter
1 tsp fine sea salt
1 tsp baking powder
0.5 tsp bicarbonate of soda / baking soda
1 tsp thyme (fresh or dried)
120 ml buttermilk
150 g fresh apricots (diced, see notes)
100 g stilton cheese
1 medium egg (50g total)
20 g parmesan cheese (grated)

Preparation

Dough: In a large bowl, mix together the flour, baking powder, baking soda and salt.
Dice the butter into small squares and add to the flour mix. Gently work the butter into the flour using your fingertips until the mixture looks like fine bread crumbs.
Alternatively, all the above ingredients can be placed in a food processor and pulse.
Add the thyme, and the buttermilk to the flour mix, using a knife combine the ingredients.
Cut the fresh apricots and crumble the stilton cheese into small pieces about half a centimetre in diameter, they don't need to be perfect. Add this to the mix and using your hands gently bring the mix together to form a dough ball.
Resting the dough: Flaten the dough slightly, wrap it in clingfilm and place in the fridge for 30 minutes to rest.
Place the dough onto a floured surface, gently roll the dough out to about 3 cm (1.18inch) thick. The dough will be a little sticky as we are using fresh apricots but don't worry, just dust with a little more flour.
Use a 5 cm round cookie cutter or a sharp knife, to cut out rounds or triangles from the dough.
Reshape any leftover dough into a rough rectangle and roll out again to 3 cm thick. Cut out as many rounds from the remaining dough as you can. You should end up with 12 to 15 scones.
Flip the scones over (the bottom is usually flatter and more attractive) and place them on a tray for 15 minutes in the freezer.
Preheat oven to 180°C fan / 400°F / Gas 6.
Remove from the freezer and arrange the scones on a baking tray lined with parchment paper or a silicone mat, 3-4 cm apart.
Brush lightly with a beaten egg and scatter over the grated parmesan.
Baking: Bake for 15 to 18 minutes or until golden brown around the edges and lightly browned on top.
Remove from the oven and cool on a wire rack.

Notes & Tips

Apricots: This recipe requires 150 g of prepared fresh apricot, which is approximately 200g of whole apricots around 3-6 pieces, depending on size. The apricots should be firm and not too ripe or they will make the dough very wet and unmalleable.

If you can’t find apricots or you want to make this recipe during the festive season, replace the fresh apricots with 150g dried ones.

Buttermilk: If you don’t have buttermilk, add 1 teaspoon of white vinegar or rice vinegar to 120 ml of milk, stir and leave to stand for 15 minutes before using.