Yorkshire Wensleydale Cheese Scones

Yorkshire Wensleydale Cheese Scones
Serves 10 Prepare in 20 minutes

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.

Comments

  • 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!
    Thanks
    Suzi

    • 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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