Here at Sudbury we like to do things differently, a bit like this very tasty scone recipe. Stilton and Cranberry we hear you cry?! Trust us... they are delicious.
Preheat the oven to 190C. Line a baking sheet with greaseproof paper.
Sift the flour, baking powder and sugar into a mixing bowl. Add the butter and rub in using your fingertips until the mixture resembles fine breadcrumbs.Experience traditional baking
National Trust Images/Oskar Proctor
Experience traditional baking
Stir in the Stilton, Cheddar and cranberries, then add the egg and enough milk to make a soft dough. A selection of artisan cheeses from Pong Cheese
Pong Cheese
A selection of artisan cheeses from Pong Cheese
Turn out onto a floured surface and roll out to about 4cm thick. Stamp out using a 7cm round cutter.
Knead the trimmings together lightly, re-roll and stamp out more rounds.Freshly baked for you in the kitchen
Karen Thomas
Freshly baked for you in the kitchen
Place on the baking sheet and brush the tops with milk.
Bake for 15-20 minutes until golden brown.Taking scones out of the oven
National Trust Images / William Shaw
Taking scones out of the oven
Enjoy warm with plenty of butter to get the full cheesy experience.
See what other yummy National Trust scone recipes take your fancy in the National Trust book of scones (where this recipe can also be found), find it for sale in our Sudbury shop in the Stable Yard.