Yorkshire Wensleydale & Apricot Scones


You will need

225g (8oz) self raising flour
Pinch of salt
1 teaspoon baking powder
50g (2oz) butter
25g (1oz) sugar
100g (4oz) Yorkshire Wensleydale & Apricot cheese, grated
150ml (¼ pint) milk


1 Sift flour, salt & baking powder in a bowl and rub in the butter until the mixture resembles fine breadcrumbs, add the sugar.

2 Stir in the grated Yorkshire Wensleydale & Apricot cheese (leave a little for the top of scones).

3 Add enough milk to give a fairly soft, light dough.

4 On a lightly floured surface, roll out to about 2cm ( ¾“) thick and cut with a 5cm (2”) pastry cutter.

5 Place on a greased baking sheet.  Brush the tops with milk & sprinkle with remaining Yorkshire Wensleydale & Apricot cheese.

6 Bake in oven (220°C, 425°F, gas mark 7) for about 10 minutes.

7 Allow to cool on wire rack.

Recipe courtesy of Wensleydale

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