Blueberry stilton

I found this recipe all typed up online and it is from Suas' book. I have made it, and I'd say that it would be easily adapted to your fruited Stilton. You may want to add additional fruit, though.

This is a copy along with my own alterations to the recipe and comments I posted on a Usenet bread group. I am known there for my dislike fo weighing ingredients, but don't let that scare you away. I generally don't bake with recipes at all, so that is just my own quirk.

There is a link at the botom to photos of the scones on flickr.

Savory Fig and Blue Cheese Scones
Adapted from Advanced Bread and Pastry by Michel Suas

252 g bread flour
71 g semolina flour
96 g durum flour
18 g baking powder
1/2 tsp salt
99 g butter, chilled
155 g heavy cream
74 g honey
50 g eggs
71 g blue cheese, crumbled
75 g white onion, minced
120 g dried figs, chopped

Combine the cream, honey and eggs and set aside.

Sift the flours, baking powder and salt together. Chop butter into
small even-sized pieces. Cut the butter into the flour until the
butter is in pea-sized chunks. Add cream mixture and blend quickly
until 75% incorporated. Add the figs, onion and blue cheese and
combine till fully mixed. However, be very sure to mix as little as
possible. You just want it all to come together. It should be a
crumbly dough, but not sandy.

Press the dough into an 8 to 9 inch wide disk. Slice into "pie"
slices. You should have eight scones. Brush with egg wash.

Bake at 400 degrees for 15-17 minutes. They are best served warm while
the cheese is oozy.

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Making these just reinforced my absolute dislike of weighing ingredients. The flours had to be sifted and weighted together, the eggs, honey & cream had to be weighed together (give me a break, please, and just say ONE large egg, instead of this 50 gram stuff!), the onions, figs and cheese all had to be weighed out and I
got bored silly zeroing out the scale all the time...and it seemed like a ton of baking powder.

Anyway, enough of my devil-may-care attitude towards ingredients and ratios...the scones were great. I differed from the recipe as follows:

I used semolina, as I have no different flours referred to as semolina and durum. What I use as semolina says durum on it, too. I do not know what he meant.

I had only light cream on hand.

I used shallots instead of white onions. A little sweeter.

I used a bit more butter. I think the scones would have benefited from more figs and some toasted pecans.

I also ground some pepper over the dough before it went into the oven.

Great scones. Yummy.

http://www.flickr.com/photos/25648800@N04/sets/72157618245739365/

Boron

and serve it with cool butter and the cheese.    I had never heard of blueberry cheese before and am intrigued!   How long is it aged?  What color is it?   Are you in Leicestershire?

Mini