Stilton and Walnut Scones

• 250 g self-raising flour
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 50 g unsalted butter, cold and cubed
• 70 g Stilton cheese, crumbled
• 40 g walnuts, finely chopped
• 120 ml whole milk
• 1 egg, beaten for glazing

1. 1

   Preheat your oven to 220°C (200°C fan). Line a baking sheet with baking paper and set aside.

2. 2

   Whisk the flour, baking powder, and salt in a large bowl. Always trust the scale for these dry elements to ensure the rise is clean and even.

3. 3

   Rub the cold butter cubes into the flour using your fingertips until the mixture resembles fine breadcrumbs. This is where people rush—don't, as warm hands will melt the butter and yield a heavy scone.

4. 4

   Toss the crumbled Stilton and chopped walnuts through the flour mixture until they are evenly distributed.

5. 5

   Make a well in the centre and pour in the milk. Use a butter knife to cut through the liquid and flour until a soft, slightly sticky dough forms. Avoid overworking the dough or your scones will turn out tough.

6. 6

   Turn the dough onto a lightly floured surface and gently pat it down with your hands to a thickness of about three centimetres. Do not use a rolling pin, which knocks out the precious air.

7. 7

   Cut out rounds using a five-centimetre fluted cutter, pressing straight down without twisting. Twisting seals the edges and prevents them from rising properly.

8. 8

   Arrange on the baking sheet and brush the tops with the beaten egg, keeping it away from the sides so the rise isn't glued down. Bake for twelve to fifteen minutes. Don't open the oven until the final minute; they are done when they are a deep golden brown on top and feel springy to the touch.

9. 9

   Transfer to a wire rack to cool slightly before serving warm with butter.

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