Ingredients
- self-raising flour 400g
- butter 80g, chilled and cut into cubes
- Wensleydale 150g, grated
- English mustard powder 1 tsp in30
- cayenne pepper 1/2 tsp
- milk 200ml, warm
Method
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Step 1
Heat the oven to 220C/fan200C/gas7. Put the flour and 1/2 tsp salt in a food processor. Add the butter then pulse until the mix resembles breadcrumbs. Transfer to a large bowl and stir in 100g of the cheese, the mustard and the cayenne. Gradually add the milk and bring to a soft dough, but don’t over knead as this will make the scones tough.
-
Step 2
Pat out gently on a floured bench and cut into either rounds or diamonds. Brush the top with milk, bake for 10 minutes then sprinkle with the cheese and cook for 6-8 minutes until golden and cooked through.
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Nutritional Information
- Kcals 217
- Fat 10.2g
- Carbs 26.2g
- Fibre 1g
- Protein 6.6g
- Salt 0.82g
