Since no one really enjoyed the Stilton with candied lemon peel on its own, we decided to incorporate it into some scones, which everyone in my family DOES love. The recipe is a bit time consuming, but only because you have to chill for an hour. If you don't have Stilton, increase the butter to four ounces and add the grated zest from one lemon.
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 TBS. sugar
3 ounces Stilton, crumbled
2 ounces butter, cut into 1/2" cubes
6 ounces milk
Mix dry ingredients together in large bowl or food processor. Cut in butter and cheese until they are well incorporated with no pieces of butter larger than pea-sized. Stir in milk until barely combined. Cover with plastic wrap and form into a rough square. Chill for one hour.
On a lightly floured surface roll dough out until it is about 3x original size. Fold dough on itself in thirds. Repeat x 1, then roll out into 1/2" thick rectangle. Using knife cut into squares. Bake on ungreased cookie sheet at 400F for 15-20 min or until golden.
For glaze: 2 TBS lemon juice, 1/2 to 1 cup powdered sugar--mix enough sugar until glaze is about the consistency of heavy cream. Brush over the tops of the warm biscuits. Makes about 12.