Broccoli, Stilton and Apricot Scones (gluten and wheat free)


Some very kind friends had Miss K to play the other day. When she came back one of the main things she was full of was food and descriptions of food. I’ve created a foodie! One of her descriptions reminded me of how I’ve not made savoury scones for so, so long and how quick, tasty and versatile they are. A good way to add some extra veggies into your day.

After having friends round for cheese and wine we had plenty of cheese in the fridge, never usually a problem for us, I have a house of cheese monsters. I chose the cheese that was being eaten the slowest… in these scones it was wolfed down.

Dietitian UK: Broccoli, Stilton and Apricot Scones

It took me 30 minutes to make and bake both a normal and a wheat free/gluten free batch of these, whilst dancing around the baby and prepping the rest of the meal. If you are just making 1 batch and don’t have to juggle a small child I reckon you could bang these out in 20 minutes. They are absolutely amazing eaten fresh from the oven.

Dietitian UK: Broccoli, Stilton and Apricot Scones fresh from the oven

Broccoli, Stilton and Apricot Scones
Yields 6
Quick, tasty savoury scones. Such a delight when eaten fresh from the oven.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
209 calories
29 g
3 g
8 g
5 g
2 g
100 g
26 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 209
Calories from Fat 71
% Daily Value *
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 3mg
Sodium 26mg
Total Carbohydrates 29g
Dietary Fiber 1g
Sugars 3g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 200g gluten free plain flour
  2. 1 tsp baking powder
  3. 50g margarine
  4. 50g grated stilton with apricots
  5. 50g broccoli finely chopped
  6. 50-100ml milk
  1. Preheat the oven to Gas Mark 4.
  2. Mix the flour and baking powder together. Now rub in the butter with your fingers.
  3. Add the stilton and broccoli and mix.
  4. Now add the milk a little at a time and mix to a dough. As soon as you have a dough coming together stop adding the milk.
  5. Tip out onto a floured surface and knead a little.
  6. Sprinkle with flour and either roll out or use your hands to stretch the dough out to 1/2 inch thickness.
  7. Using medium sized cutters cut out and place onto a greased, floured baking tray.
  8. Bake at Gask Mark 4 for 8-10 minutes.
  1. I used Doves Farm Plain Flour and this recipe made 6 scones.


3 thoughts on “Broccoli, Stilton and Apricot Scones (gluten and wheat free)”

  1. Hi Priya, these sound delicious and I’d like to bake them with my daughter. Would the Stilton be safe for a toddler since it is cooked in the scones?

  2. Pingback: Broccoli, Stilton and Apricot Scones (gluten and wheat free)

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