To coincide with the launch of our first newsletter we have also added our first recipe of the month. This month we have the very popular ‘Stilton & Walnut Scones’, it is also available in our newsletter on a separate page so you can file it away with future recipes that we plan to print for you.

Makes 8 – INGREDIENTS
400g Self Raising Flour,
200g Margarine,
2 Medium Eggs,
200ml Milk,
150g Mature Stilton,
50g walnuts,
1 teasp mustard.
Pinch of salt and pepper

METHOD
Preheat oven 220C /425F Gas 7
Grease baking tray and pop into the oven
Tip the flour into large bowl and add margarine, rub with fingers until the mix looks like fine crumbs.
Add salt, pepper and mustard, continue to mix then add walnuts and stilton.
Put milk and eggs into a jug and beat.
Make a well in the dry mix and add the liquid.
Combine it quickly with a fork until dough like.
Scatter some flour onto the work surface get the dough out.
Dredge the dough and your hands with more flour, knead until smooth.
Roll and cut scones with 6cm cutter, repeat until you have eight (you may need to knead the dough again)
Brush the tops with beaten egg, add more stilton if required (I do)
Place on your hot baking tray. Bake for approx 15 minutes until risen and golden brown on the top.