Sudbury Stilton and Cranberry scones
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.
Cakes and bakes
Ingredients
- 450g self-raising flour
- 2tsp baking powder
- 1tbsp caster sugar
- 115g butter, cubed
- 115g Stilton cheese, crumbled
- 115g Cheddar cheese, grated
- 115g fresh or dried cranberries
- 1 egg beaten
- Approx. 200ml milk
Method
- 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 
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 
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 
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 
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.
