John Torode’s Wensleydale scones

Name: John Torode's Wensleydale scones
Total time: 30 min
Yield: makes 9
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

30 minutes
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

June 24, 2015 at 9:32 am

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.