Wensleydale & Cranberry Scone

By Catherine B

6 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.6/5 (347 Votes)

1 Picture

Ingredients

25g butter
200g self raising flour
50g grated Cranberry Wensleydale cheese
pinch of cinnamon
100ml milk
1 egg yolk

Details

servings 8
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 1

Crumb the butter into th flour, using your fingers.
Stir in the cheese and cinnamon. Gradually add the milk, stirring with a knife untile the mixture begins to get sticky. Knead the mixture until the dough is smooth.

Step 2

Roll the dough until it is about 3cm thick. Use a cutter to cut out the scone shape.

Place the scones on some baking parchment. Add eggwash if you wish. Sprinkly over extra Cranberry Wensleydale cheese.

Step 3

Bake for 10-15 minutes or until golden.

Step 4

Add sour cream, and a cup of traditional Yorkshire tea!