Make John Torode's cheesy scones with Wensleydale for a quick, savoury snack or afternoon tea treat - they'll become a crowd favourite in no time
Ingreadient
- 400g self-raising flour
- 80g butter, chilled and cut into cubes
- 150g Wensleydale, grated
- 1 tsp in30 English mustard powder
- 1/2 tsp cayenne pepper
- 200ml milk, warm
Direction
- Heat the oven to 220C/fan200C/gas7. 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.
