Guinness and Stilton Scones

19243046_10155240841315944_988685358754723344_o

 

Contrary to what you might think looking at the ingredients list, these scones are light and delicious. They don’t particularly taste of beer but the Guinness gives them a nice colour and the froth helps keep the crumb tender. They aren’t overwhelmingly cheesy either but if you hate Stilton you can use whatever cheese you like. Plus in this instance wholemeal flour is absolutely the right thing to use.

Follow the usual scone rules – don’t over handle the dough, don’t roll too thinly and if you use a cutter go straight down and don’t twist. You don’t need a lot of Guinness so hopefully you will enjoy drinking the remainder or know someone who will. Unfortunately I don’t so I’m pondering on what to do with the rest. Cheese scones usually have mustard powder or cayenne in them, I didn’t think it was necessary here. If you switch out the Stilton for a different cheese you may need to add a little of one or the other.

This amount made four 5cm square scones but you can easily double the mixture if you want more.

Guinness and Stilton Scones

225g wholemeal self-raising flour
1tsp baking powder
Pinch of salt
50g butter, cubed or grated
100g Stilton crumbled into tiny pieces
Guinness

Whisk the dry ingredients together.

Add the butter and rub into the flour until you have a fine, sandy texture.

Stir in the crumbled Stilton.

Make a well in the middle and using a kitchen knife gradually stir in enough Guinness to bring the dough together. Err on the side of slightly damp and tacky, it will help keep the scones from being lumpen and heavy.

Tip the dough onto a lightly floured surface and knead gently for about 10 seconds, just to bring everything together, then pat into a 10cm x 10cm square and use a sharp knife to cut into four evenly sized square scones.

Place onto a baking sheet which has been lightly dusted with flour, brush with a little milk and sprinkle with a little more Stilton.

Bake at 200ºc for 18-20 minutes until they have risen slightly and are golden brown.

I served these warm with homemade chilli jam and some whipped mascarpone. You could use anything you fancy – any chutney, greek yoghurt, sour cream, candied bacon slices, pickled chillies, flavoured butter, that fabulous butter with salt crystals in it… whatever you like. And preferably the filthier the better.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s