Enjoy these Wensleydale cheese scones, then check out our classic scones, drop scones, gluten-free scones and vegan scones. For something a bit different try our rock cakes, too.


  • 400g self-raising flour
  • 80g butter, chilled and cut into cubes
  • 150g Wensleydale, grated
  • 1 tsp in30 English mustard powder
  • 1/2 tsp cayenne pepper
  • 200ml milk, warm 


  • 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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