Yorkshire Wensleydale Cheese Scones

Yorkshire Wensleydale Cheese Scones
Serves 10 Prepare in 20 minutes


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


  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.


  • Pam Lacey

    26th March 2020 at 9:01 am

    This recipe works every time keep up the good work at this difficult time.

  • Veronica Robins

    26th March 2020 at 10:07 am

    What do you need the boiling water for please?

  • Jeanette Daly

    26th March 2020 at 10:29 am

    What a brilliant, generous idea to share your recipes!
    Many thanks.

  • Suzanne Simpson

    6th April 2020 at 1:51 pm

    Thanks so much for your amazing posts. Please could you tell me where the boiling water in the cheese scone recipe goes please? It’s had me puzzled for days!

    • Wensleydale Creamery

      7th April 2020 at 11:53 am

      Hi Suzi – we’ve spoken to the guys in the bakery and they’ve said we don’t add water! We don’t know where that ingredient came from – so sorry to confuse you! We hope you enjoy making the scones!

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