You will need (for 10-12 scones):
240g self raising flour
Pinch of salt
130ml milk plus extra for brushing
For the sloe port jelly:
100ml sloe port (any other port would be good too)
2 sheets gelatine
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.
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.