Wensleydale Cheese Scones Recipe

Cheese scones

Name: Cheese scones
Total time: 30 min
Yield: Makes 9
Cuisine: British
Ingredients: 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

Published: June 24, 2015 at 9:32 AM

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Makes 9

Easy

Total time: 30 mins

A star rating of 5 out of 5.1 ratingRate

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Make John Torode's cheesy scones with Wensleydale for a quick, savoury snack or afternoon tea treat - they'll become a crowd favourite in no time

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal217
fat10.2g
saturates6.2g
carbs26.2g
fibre1g
protein6.6g
salt0.82g

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.

Try more of our best scone recipes

Plus, we've got plenty more Yorkshire recipes too...

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