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

Related recipes

Chicken Sausage Caesar

Chicken Sausage Caesar

Chocolate Skull Cookies

Chocolate Skull Cookies

Chocolate Pancakes with Maple and Pecan Ice Cream

Chocolate Pancakes with Maple and Pecan Ice Cream

Subscribe to our newsletter