Ingredients

• 175g self raising flour
• pinch cayenne pepper
• pinch salt
• 25g butter (at room temperature)
• 100g stilton, crumbled
• 1 egg beaten
• 100ml milk
• 3 tbsp of mixed, fresh herbs

Method

1. Scones: Preheat an oven to 220C. Place the flour, cayenne pepper, and salt in a bowl and mix them together until well distributed.
2. Rub the butter into the flour with your hands.
3. Add the stilton and herbs to the bowl and mix so that it is well combined.
4. Beat the eggs and milk together with a fork and gradually mix it into the flour with a fork until it is well combined and you have a dough that comes away from the sides of the bowl.
5. Turn the dough out onto a floured worktop and make it into a ball of dough. Roll the dough out until it is 2-3cm thick. With a 3-6cm round cutter (dependant on the size you want your scones to be) cut it out and place the dough onto a greased oven tray, leaving space between each one.
6. Place the tray on the top shelf in the preheated oven. Leave the scones to cook for 15-20 minutes until they have risen and are golden. Remove the scones from the oven and serve with butter or allow them to cool and store them for up to 1 day in a well sealed container and serve them cold or reheat them in a warm oven.