Yorkshire Wensleydale & Apricot Scones

Yorkshire Wensleydale & Apricot Scones

Ingredients

225g (8oz) self raising flour

Pinch of salt

1 teaspoon baking powder

50g (2oz) butter

25g (1oz) sugar

100g (4oz) Yorkshire Wensleydale & Apricot cheese, grated

150ml (¼ pint) milk

 

Method

1. Sift flour, salt & baking powder in a bowl and rub in the butter until the mixture resembles fine breadcrumbs, add the sugar.

2. Stir in the grated Yorkshire Wensleydale & Apricot cheese (leave a little for the top of scones).

3. Add enough milk to give a fairly soft, light dough.

4. On a lightly floured surface, roll out to about 2cm ( ¾“) thick and cut with a 5cm (2”) pastry cutter.

5. Place on a greased baking sheet.  Brush the tops with milk & sprinkle with remaining Yorkshire Wensleydale & Apricot cheese.

6. Bake in oven (220°C, 425°F, gas mark 7) for about 10 minutes.

7. Allow to cool on wire rack.

Comments

  • Cheryl Steves

    4th September 2016 at 1:27 am

    Hello from Ontario Canada. I bought for the first time the Yorkshire Wensleydale and apricot cheese. One of my friends just moved from British Columbia Canada to the UK and lives near your establishment. She highly recommended your products. Looking forward to making the recipe for scones as shown above. Thanks
    from Canada

  • Anne fraser

    14th December 2016 at 3:57 pm

    We love this recipe. We make one big scone to share and serve with beef or venison stew, its very tasty and soaks up the gravy to give a great balance of sweet and savoury. Great alternative to bread or dumplings.

    Anne, Isle of Mull

  • Penny

    30th May 2017 at 12:20 pm

    These are lovely. I used a defrosted from frozen piece of the cheese, which was 180gm and doubled the recipe. Can’t stop eating them.
    Penny, kingdom of Bahrain

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Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN

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