STILTON™ Scones Joyce Sherwood lives in Melton Mowbray - the heart of Stilton country. She has taken a British standard - the scone - and given it a little zing by adding Stilton. Her recipe also was a winner in the Melton Times recipe contest!
				Ingredients 8oz self raising flour 1/4 teaspoon of cayenne pepper 1/2 teaspoon dry mustard 2oz margarine 4oz Stilton blue cheese 5fl oz milk 1 beaten egg Method 1 Preheat oven to 450 degrees F or 200 degrees C. 2 Sieve together the flour, salt, pepper and mustard. Rub in the margarine and cheese and enough milk to make a not too wet dough. 3 On a floured board roll out to 1/2" thick, cut into rounds and lightly brush with beaten egg and milk. 4 On a greased and floured baking sheet, bake for 10 minutes at 450F or 220C. 5 Serve warm with butter   Serves 4 Recipe by Joyce Sherwood, Melton Mowbray, Leicestershire, UK
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