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.
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
For this recipe all you need are these 11 ingredients to make these apricot stilton scones:
- Plain or all-purpose flour
- Sea salt
- Baking powder
- Baking soda
- Thyme (fresh or dried)
- Fresh apricots
- Stilton cheese
- Medium egg
- Parmesan cheese (grated)
I especially recommend adding a pinch of sea salt to your batters and doughs, when making desserts or baked goods. The salt elevates the other ingredient flavours and when used with restraint, does not make food taste salty, it just brings out the best characteristics of the food.
WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?
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.
Digital cooking scale
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 OPTIONS
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.
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READY TO MAKE YOUR APRICOT STILTON SCONES ?
Apricot Stilton Scones
- 400 g plain or all-purpose flour
- 100 g butter
- 1 tsp fine sea salt
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda or 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
- 20 g parmesan cheese (grated)
- 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
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
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