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Blue Stilton and Pumpkin Seed Scones

March 2, 2013

Hobby or Obsession?

Distressed and hurt I had to cook.  Hobby or obsession? Perhaps both.  Cooking just makes me happy and gives me a sense of achievement… quickly.  I hate my mother seeing me distressed.  I wanted to prove to her I was still strong on the inside and wanted to do something to thank her for helping me to leave an annoying place.  I always stick things out to the end, I am not a quitter.  Cooking helps to feel positive.  The older we get the more we beat ourselves.  It is time to win.  I love tasting cheeses and if you like strong cheeses these scones are just for you.  The scones when made melt beautifully in the mouth.  They are packed with protein and taste wonderful.  When hot they melt and crumble in the mouth releasing a fantastic blend of savoury flavours.

This recipe was slightly adapted from the Tesco Pumpkin Seeds Packet (I hunt for recipes everywhere like a bird on the hunt for pretty things).



350g plain flour, 2 tsps baking powder, 1/4 tsp cayenne pepper, 100g butter (cubed), 1 tsp salt, 100g pumpkin seeds, 200g Stilton blue cheese (crumbled), 1 medium egg, 120ml milk.



1. Sift the flour in a large mixing bowl.
2. Stir in gently the baking powder, cayenne pepper and salt.
3. Rub in the butter using your fingertips until it resembles fine breadcrumbs.
4. Add the pumpkin seeds and crumbled cheese until well-distributed.
5. Beat the egg and milk in a small separate bowl.
6. Pour into the scone mixture.
7. Mix using a metal fork until a soft dough forms.  Pre heat the oven to 180 degrees C.
8. Roll out the dough onto a lightly floured work surface.
9. At about 1.5 mm thick fold in half to make a natural break in the scones.
10. Cut out scones with circle or scone cutters and place onto a baking sheet on an oven tray.
11. Bake for 20 minutes.
12. Cool for roughly 10 minutes before serving.

Getting Served :

Serve warm and even a bit of good quality chutney.




From → Baking, Snacks

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