Wensleydale Blue & Walnut Scones


200g (8oz) self raising flour

½ teaspoon dry mustard

Pinch of salt

50g (2oz) butter

75g (3oz) crumbled Wensleydale Blue cheese

50g (2oz) chopped Walnuts

1 egg

3-4 tablespoon milk

Egg yolk for glazing


1. Sieve dry ingredients together into a mixing bowl.

2. Rub in margarine or lard.

3. Add Wensleydale Blue cheese and walnuts.

4. Beat egg and milk together.

5. Add to mixture and mix to a firm dough.

6. On a floured surface, roll the mixture out to 1¼ cm ( ½”) thickness.

7. Cut into rounds with a 5cm (2”) cutter, place on a baking tray and brush with egg yolk. 

8. Bake for 12 minutes near the top of the oven at 200°c/ Gas Mark 6

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