ingredients
makes about 40
2 cups All purpose flour
3 teaspoons baking powder
1/2 cup chilled butter
3/4 cup Stilton cheese
2 tablespoons chopped fresh chives
3/4 cup milk
for the filling
1 cup port
6 large dried figs, stems removed
1 teaspoon sugar
1 large leek
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1 tablespoon olive oil
5 ounce shaved ham
method
1. Sift the flour, baking powder and 3/4 teaspoon salt into a large bowl. Coarsely grate the butter and cheese into the flour and rub in with your fingertips until the pieces are the size of coarse breadcrumbs. Stir in the chives. Pour in the milk and combine with a fork until large clumps form. Turn onto a floured surface and press into a ball.
2. On a floured surface, roll the dough into a 6 x 10 inch rectangle. With the long edge of the dough facing you, fold in both ends so they meet in the centre, then fold the dough in half widthways. Roll again into a 6 x 10 inch rectangle, about 1/2 inch thick. Cut rounds close together with a 1 1/4 inch cutter. Push the scraps together and roll and cut as before. Place 1 inch apart on a baking tray and refrigerate for 20 minutes. Preheat the oven to hot 220°C (425°F) and bake for 10 - 12 minutes, or until lightly browned.
3. In a small pan, heat the port, figs and sugar. Bring to the boil, reduce the heat and simmer for 15 minutes. Remove the figs and, when cooled, roughly chop. Simmer the liquid for about 3 minutes, until reduced and syrupy. Put the figs back in and stir to combine. Set aside.
4. Discard any tough leaves from the leek, then rinse the leek. Trim off the dark green tops. Slit the leek lengthways, almost to the bottom, roll a quarter turn and slit again. Wash well, drain and steam for about 10 minutes, or until very soft. Roughly chop, then combine with the mustard, vinegar and oil. Season with salt and pepper.
5. Cut the scones in half. Put a folded piece of ham on each bottom half, top with a teaspoon each of leek and fig mixture, then replace the tops.
