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225gm Self-raising flour
Pinch of salt
5ml Baking powder
40gm Butter
75-100gm Wensleydale Cheese with Apricots –
grated
150ml milk (approx)
Grease a baking sheet.
Sift flour, salt & baking powder together in a bowl & rub in
the fat until the mixture resembles fine breadcrumbs.
Stir in the grated Wensleydale Cheese with Apricots (leave
a little cheese for top of scones).
Add enough milk to give a fairly soft, light dough.
On a lightly floured surface, roll out to about 2cm (3/4 inch) thick
and cut into a 2 inch pastry cutter.
Place on the baking sheet. Brush the tops with milk & sprinkle with
remaining Wensleydale Cheese with Apricots.
Bake in oven (220C 425F Gas mark 7) for about 10 minutes.
Allow to cool on wire rack
