Apricot Stilton 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.
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 the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
For this recipe all you need are these ingredients:
- Plain or all-purpose flour
- Baking powder
- Baking soda
- Thyme (fresh or dried)
- 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, I would love to know how you get on and share it with the other readers.
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.
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.
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Apricot Stilton Scones
- 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)
- 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!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!