• 20minutes
  • 217calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400g self-raising flour

  2. 80g butter , chilled and cut into cubes

  3. 150g Wensleydale cheese , grated

  4. 1 tsp English mustard powder

  5. 1/2 tsp cayenne pepper

  6. 200ml milk , warm

Instructions Jump to Ingredients ↑

  1. Heat the oven to 220C/fan 200C/gas 7. 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.

  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.


Send feedback