Stilton Scones with Sloe Port Jelly

Is it just me or does everyone seem to open their fridge at some point in December and a wodge of Stilton has magically appeared? Cheese and biscuits is a must over the festive season but sometimes you can get left with an odd or and end of cheese that’s not only in the way but is also stinking the fridge out. Enter Stilton scones. They take minutes to make and around 10 minutes to bake so they are a quick and simple way to use up a bit of cheese. Delicious with any membrillo, redcurrant jelly or whatever else, I knocked up some sloe port jelly to accompany these powerful scones.
stilton scones with sloe port jelly allthatimeating (1 of 3)

You will need (for 10-12 scones):
240g self raising flour
Pinch of salt
Black pepper
50g butter
60g Stilton
130ml milk plus extra for brushing

For the sloe port jelly:
100ml sloe port (any other port would be good too)
60ml water
30g sugar
2 sheets gelatine

stilton scones with sloe port jelly allthatimeating (2 of 3)

Make the jelly first.
Put the gelatine into some cold water to soften.
Get a small saucepan on a low heat and add the sugar and water. Once the sugar has dissolved squeeze out any excess water from the gelatine and stir the gelatine into the hot sugar syrup.
Add the port and ensure everything is well mixed then pour into a bowl and leave it to set.

For the scones rub the butter into the flour until it looks like breadcrumbs. Stir in the salt, pepper and stilton before adding the milk and mixing into a dough.
Knead the mixture quickly on a floured surface then roll the dough out until it’s about 1cm thick.
Preheat an oven to 230C.
Cut the scones out using a 6.5cm cutter.
Put the scones onto a greased baking tray and brush the tops with a little more milk.
Bake for 8-10 minutes or until well risen and a nice golden brown.

Leave the scones to cool slightly before spreading them with the port jelly.

stilton scones with sloe port jelly allthatimeating (3 of 3)

I really enjoyed these scones. They have the flavours that you recognise that pair so well together, cheese and port, but in a whole new format. The warm cheese scones are light and crumbly and the sloe port jelly is sweet, fruity and alcoholic. These make an ideal evening snack after you’ve had a massive lunch and want something to nibble on. They also make a great lunch alternative lightly warmed through and spread with butter.


  1. says

    I have a similar suspect (shropshire blue) lurking at the back of my fridge, making me wince every time I open the fridge door! I am going to have to try this recipe! it’s such a unique way to use up leftovers.

  2. says

    Cheese doesn’t often hang around for long when I’m about, so leftover Stilton is unlikely, but those scones sound good enough to justify buying some cheese specifically to make them!

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