Tag Archives: Stilton and Date Scones

Some Feelgood Photos

Stilton and Date Scones

Yes, I admit that I could have included kittens, puppies and seals, or even smiling babies and teddy bears, but none of them really make me as happy as pictures of home baking. I really should start doing more of it, but my hands make it difficult. Maybe a mixer is in order. I could also have included pictures of Julia but that would just be sentimental, and, let’s face it, most people would rather see scones.

The scones in the picture above are Date and Stilton Cheese scones – my own recipe. They are better than they sound, in case you don’t like Stilton, because the Stilton flavour doesn’t really come out in them. If you do like Stilton they are slightly disappointing, for the same reason.

Grantham Gingerbreads

Tricky biscuits because they are supposed to open up and be hollow in the middle. I’ve never quite got that right, though they taste OK and look alright on the outside. Only made them twice because, to be honest, they are more trouble than they are worth.

Peppermint Creams

I like peppermint creams but I may as well just inject myself with glucose syrup as they are basically just sugar with a bit of extra effort thrown in. The most important thing about making them was that they pick up any bit of loose colour in the cooking area. They even managed to take up blue from the chequered table covering.

Gingerbread Men

Probably should be called gingerbread people in these days of political concern. Or Gender Fluid Gingers, as there is no actual indication of gender. This would probably annoy¬† people with ginger hair…

OK, they are biscuits with ginger in them. Since when did biscuits get so political?

Wheatsheaf Loaf (with mouse)

Mouse on Wheatsheaf Loaf

These are useless because you can’t actually eat them, but they were always nice to make.¬† Not only was it good to feel artistic for once, bu it was nice to be part of an ancient tradition.

These are the Scones

Yes, they don’t look like scones, but they are.

The original recipe for these came from the Home Grown Cereals Authority (HGCA) and seemed to be just the sort of recipe I was looking for, as it included some teaching points and was an easy recipe for a class to do.

I can’t find the original recipe on the internet as I can’t get a working link to the HGCA, but this link seems to have the same recipe as I remember it. I have a vague feeling that the HGCA recipe might have had mustard powder in it to accentuate the taste of the cheese.

And I probably used self-raising flour because it’s easier than using baking powder.


Seeds, flour, cheese – at one time I had aspirations to write a book on food

They use rapeseed oil instead of butter, which makes it a quicker and easier recipe, and allows discussion of oilseed rape as a crop, the perils of monoculture, EU grants (at the time), self-sufficiency in food production and plant breeding. It’s also sold as vegetable oil in supermarkets as the word rape isn’t seen as being particularly positive from a marketing point of view, and Canola oil in the USA. IT also makes it easier to make if you have arthritic fingers. I was just starting to develop arthritis in the final year on the farm and my fingers would ache after a long baking session.

The recipe, with seeds and cheese is quite pleasant and always went down well. I used to cook them for the group when we were on the farm because everyone likes to tear off a warm scone. From a practical point of view it is easier to do them this way than to use a cutter as a scone cutter won’t cut seeds and things get a bit messy. If you go for a rustic tear and share look nobody notices that they are messy.

With a different selection of seeds

With a different selection of seeds

I have used the recipe to make successful fruit scones and developed the recipe for date and Stilton scones. It’s a bit fiddly because you have to cut the dates into smaller pieces and crumble the Stilton, but it worked quite well. Initially I halved the quantity of cheese when using Stilton, because it’s a strong tasting cheese. That strength of flavour doesn’t really come through in a scone and we ended up going back to using the full amount.

Before batching - Date and Stilton Scones

Before batching – Date and Stilton Scones

I seem to have used flax seed in the mix. I don’t honestly remember doing that but the camera doesn’t lie. It also seems that I cut the narrow end of the cheese off for cookery, which is frowned on. You are supposed to cut it along the length of the wedge so that everyone gets a bit of the outer edge and a bit of the central part of the cheese, which is supposedly riper than the outer edge. .

Despite this, I remember that they tasted good and that I thought this was the start of me becoming a cook and food blogger. In hindsight, life can be very cruel.


Date and Stilton scone with at least one pumpkin seed in it.

If I can get any flour I’m feeling inspired to make these again.


Yes, a single pumpkin seed. Worrying. It suggests I didn’t clean the bowl properly between mixes.

The plates were part of a set my mother got as a promotional offer from Boots. She didn’t use them much and passed them on to us. We didn’t use them much and passed them on the the farm. I once put one in the microwave – the silver line around the rim produced some alarming sparks. At that point I remembered my mother telling me not to use them in the microwave. I didn’t forget again.

Baking brings back a lot of memories.