Broccoli and Stilton Cheesy Scones
These delicious cheesy scones are made with our Ainsley Harriott Broccoli and Stilton Cup Soup for extra flavour. Perfect with butter and perhaps a warm mug of cup soup!
Prehat the oven to 220c/200 fan/gas 7 and line a large baking tray with parchment paper.
Place the flour, cup soup powder and baking powder into a large bowl. Add the cubed butter and, using your fingertips, combine until you have a mixture like breadcrumbs. Sprinkle half of the cheese into the mixture and rub together until evenly distributed. Make a well in the centre of the mixture and add just enough milk to give a fairly soft but firm dough.
Lightly dust the work surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 6.5cm) cutter, then put them on the lined baking tray. Glaze with a little milk and sprinkle with the remaining cheese.
Bake in the oven for 15-20 mins or until golden brown and cooked through.
- 200g plain flour, plus extra for dusting
- 1 packet Ainsley Harriott Broccoli and Stilton Cup Soup
- 2 tsp baking powder
- 50g chilled butter, cut into cubes
- 70g mature cheddar, grated
- 90-100ml milk, plus 1 tbsp for glazing