Yorkshire Wensleydale Cheese Scones

Ingredients

• 60g Yorkshire Wensleydale cheese, crumbled
• 225g Self raising flour – sieved
• 60g Butter
• 4 Tbsps milk
• Pinch of salt
• 1 teaspoon English Mustard
• 1 egg

Method

1. Place the flour and salt in a mixing bowl and rub in butter until mixture resembles fine breadcrumbs. Stir in the cheese.
2. Beat the mustard, egg and milk together in a small bowl and pour into the flour and cheese.
3. Mix well to form a soft dough, adding a little extra milk if necessary.
4. Roll out dough to about 1cm (½”) thick and cut into 10 rounds with a 5cm (2”) plain cutter, place on a lightly greased baking sheet.
5. Brush some milk over the top of the scones.
6. Bake in a preheated oven at 200c/Gas Mark 6 for 10-15 minutes or until risen and golden.

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