There’s something to be said for bringing just a few simple ingredients together swiftly in a bowl, and for the outcome when baked to taste as good as this. I’ve loved making scones, a kitchen basic, ever since I first started cooking: plain to start with, then gradually introducing different ingredients and switching flours.
I’ve used wholemeal flour here for its nutty character, which I think flatters the stilton and the fig. It is crucial to let the scones sit and rest on a wire rack for 10 minutes on exit from the oven, to allow the steam to dissipate and the scone crumb to firm up.
