Cauliflower, Stilton and Walnut Bubble Scones

Ingredients

• cauliflower florets250 g
• plain flour250 g
• baking powder2 tsp
• cold butter, cubed60 g
• Stilton or other blue cheese, crumbled80 g
• walnuts, chopped50 g
• milk120 ml
• egg, beaten1
• chives, chopped2 tbsp
• black pepperto taste

Method

1. 1Heat the oven to 220°C and line a tray with baking paper.
2. 2Roast the cauliflower for 12 minutes with a little oil and pepper until lightly browned, then cool slightly and chop small.
3. 3Rub the butter into the flour and baking powder until the mix resembles coarse crumbs.
4. 4Stir in the cheese, walnuts, chives, and cauliflower.
5. 5Add the milk and enough beaten egg to form a soft dough, then bring it together gently without overworking.
6. 6Pat out to about 2 cm thick and cut into rounds or squares.
7. 7Bake for 12–14 minutes until puffed and golden, then cool on a rack for 5 minutes before serving.

Tips

• Handle the dough lightly so the scones stay tender.
• If you like more bite, add a teaspoon of English mustard powder to the flour.
• Best eaten the day they’re made, while the cheese is still soft and fragrant.

Nutrition