Holy Blacksticks, Batman! (Blue Cheese Scones)
Although I usually like to theme my sconery around some sort of event (weddings, holidays, festivals, mood swings…), there was no inspiration for today’s baking other than finding myself with an overabundance of blue cheese (never a bad position to be in).
The particular cheese I used to make these scones was Butlers Blacksticks Blue, which was much easier to find a picture of after I stopped Googling ‘Candlesticks Blue’. It’s described as creamy with a smooth texture and tangy flavour.
- 200g self-raising flour
- 100g wholemeal flour
- 1tsp baking powder
- 50g grated blue cheese
- 50g butter
- 1 egg
- 50ml milk
Preheat the oven to 200°c. Stir together the flour and baking powder in a mixing bowl and mix in the butter to make breadcrumbs. Beat the egg with the milk and add a small amount at a time, stirring into the mixture to make a stiff dough. Then knead in the grated cheese until it is evenly distributed throughout the dough. Roll out onto a floured surface, cut out rounds and place on a greased baking tray. Brush the tops of the scones with milk and bake for 10 minutes or until golden brown and bubbling with cheese.
This was the first time I’d used egg in a scone recipe and, to be honest, I don’t think it made a noticeable difference to the finished product. I think the tanginess of the cheese added an interesting flavour, but there was only a slight hint of ‘blue’, something the Official Taster agreed with.
This provides support for the theory that Everything’s Better with More Cheese (as if it were needed). That said, a colleague who tried one of the few scones to make it out of Scone HQ said that the blue cheese was ‘perfectly balanced’. So there you are; it takes all sorts to make a world…