Wensleydale Cheese Scones Recipe

John Torode’s Wensleydale scones

  • makes 9
  • Easy

Authentic Wensleydale is only made at the Wensleydale Creamery in Yorkshire. Make these scones for a quick, savoury snack - they'll become a crowd favourite in no time

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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

  • 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
  • Saturates 6.2g
  • Carbs 26.2g
  • Fibre 1g
  • Protein 6.6g
  • Salt 0.82g
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