Hazelnut and Stilton scones

Scones are one of these fortunate recipes that yield great reward for very little effort. Both sweet and savoury scones are a doddle to make and a real joy to eat.

I made these to go with my Leek and Potato Soup but they are the perfect snack on their own with a bit of butter or cheese.

They keep in an airtight container for a couple of days but in my experience they barely survive being taken out of the oven.

How to Make Cheese Scones

STEP 1 Preheat the oven to 190C/375F. Put all the dry ingredients in a food processor and pulse briefly to combine. Add the butter and pulse a few times till the mix resembles coarse sand.

STEP 2 Put the cheese, yoghurt, olive oil and egg in a measuring jug and mix together with a fork. Add to the dough and mix in brief pulses until when the dough forms clumps around the blade.

STEP 3 Tip the dough on a floured worktop and pat it into a rectangle approximately 3cm/1in thick with your hands. Add a bit of flour if dough is too sticky but avoid handling it too much.

STEP 4 Cut rounds with a floured 4cm/1.5in cutter, reshape dough and repeat (you can use a larger cutter if you prefer but you may need to adjust the cooking time).

STEP 5 Place rounds on a tray lined with baking parchment. Brush with the egg wash and bake for 20-25 minutes until scones are well risen and nicely coloured. Serve warm with cheese or salted butter or with some soup for the perfect autumn lunch.