A classic twist on a British staple
Way back when in 2020 we stumbled across this amazing recipe that the talented Melissa Thompson @fowlmouthsfood created for Morrisons and had to instantly save it. The perfect leftover recipe for any time of year, whether that be Easter or Christmas.
Stilton & spring onion scones with thinly-sliced blushing beef sat atop cranberry sauce and horseradish cream. These are joyous and different but extremely delicious. Everyone will love them. There are a few steps but all are straightforward. This recipe works perfectly with those springtime leftovers or even with some cheese.
For the scones:
250g self-raising flour
60g cold butter, cubed
1 tsp baking powder
1tbsp smoked paprika
Pinch of salt
50ml milk + additional splash for egg wash
2 spring onions, finely chopped
75g stilton, finely chopped
1 egg, beaten
For the beef:
750g beef topside joint (you can buy bigger and keep for leftovers)
1 tsp ground allspice
1 tbsp mustard powder
1 tbsp ground black pepper
1 tbsp smoked paprika
3 tbsp horseradish cream
1 tsp salt
For the topping:
2 tbsp horseradish cream
4 tbsp cream cheese
1 jar cranberry sauce
1. Preheat the oven to 180C.
2. Sieve flour, baking powder, paprika and salt into a bowl and rub salt in until it resembles breadcrumbs. Add milk bit-by-bit until it starts to come together, and then add spring onions and stilton and mix all together.
3. Dust a work surface with flour and roll the dough to about 2cm thick. Using a 6/7cm scone cutter, cut the dough into scone shapes. Re-roll leftover dough and keep going until it’s all used up.
4. Mix egg and splash of milk to make egg wash. Place scones on a lined baking tray and brush with egg wash. Place in the oven and bake for 20 minutes until golden brown and risen. Remove and cool on a wire rack.
5. Mix all spices and salt together. Rub beef with horseradish cream, sprinkle spices all over and pat down - don’t rub too much as the spices will detach and stick to your hands. In a frying pan, add a drizzle of vegetable oil and pan-fry beef over a medium-high heat until brown all over.
6. Transfer beef to a baking tray and put in the oven for 15-25 minutes depending whether you’d like it pink or well done. Remove and leave to rest. Once rested fully - leave for at least 30 minutes - slice thinly. Only slice what you need - keep the rest whole until you need it.
7. Mix horseradish and cream cheese together. Slice scones in half. Add a dollop of cranberry sauce to each cut side and spread. Then add a spoonful of the horseradish cream cheese and spread. Add a couple of slices of beef to each side.
8. Sprinkle each scone half with extra Stilton crumbs, if desired.