Wensleydale scones recipe - Recipes - BBC Good Food

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.

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.