Savory scones with Stilton and stewed pear

Name: Savory scones with Stilton and stewed pear
Ingredients: 0.5 Salt; 0.5 Baking powder; 0.5 Cayenne pepper; 90 g Soft butter; Milk; 450 g Self-raising flour; 300 ml Buttermilk; 80 g Finely grated mature cheddar; Egg yolk; port syrup; Stilton; Stewed pear

Scones with mature cheddar, served with Stilton, stewed pear and port syrup. Spicy, sweet and perfect as a warm savoury snack.

No British afternoon tea without scones. From classic sweet with jam, fresh strawberries and rich clotted cream, to surprisingly savory filled with Stilton and stewed pear. Both varieties are airy, rich in flavor and irresistible in their simplicity. Steve’s secret? Buttermilk!

Born and raised in Leeds, but moved to the Netherlands for love: chef Steve Sykes. Now working in the kitchen of Kingstreet Restaurant in Hotel De Keizerskroon in Apeldoorn, part of Bilderberg. Every week he surprises his guests with new creations. Often with a touch of Leeds. For HANOS, Steve shares his favorite British classics.

Ingredients

0.5Salt

0.5Baking powder

0.5Cayenne pepper

90gSoft butter

Milk

450gSelf-raising flour

300mlButtermilk

80gFinely grated mature cheddar

Egg yolk

port syrup

Stilton

Stewed pear

Preparation

Sift the self-raising flour, baking powder, and salt into a large bowl.
Rub the butter into the flour until coarse crumbs form.
Add the grated cheddar and cayenne pepper and mix through.
Pour in the buttermilk and knead briefly into a soft, cohesive dough (not too wet).
Roll out the dough to about 2.5 cm thick and cut out rounds with a 5 cm fluted cutter.
Place the scones on a greased or parchment-lined baking tray and brush the tops with milk (or a mixture of milk and egg yolk) for a nice shine.
Bake the scones in a preheated oven at 200°C for 7–9 minutes until golden brown and cooked through.
Let them cool slightly before serving.
Fill the scones with Stilton and stewed pear and serve warm.
Finish with a drop of port syrup.