Wensleydale scones

MasterChef judge John Torode shares his easy recipe for cheese scones, the perfect afternoon snack

Recipe uploaded by

John Torode

9 ratings 4

Recipe by John Torode

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Tested

Difficulty and servings

Makes approx 9 scones

Preparation and cooking times

Prep 10 mins

Cook 20 mins

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.

PER SERVING

217 kcalories, protein 6.6g, carbohydrate 26.2g, fat 10.2 g, saturated fat 6.2g, fibre 1g, salt 0.82 g

Recipe from olive magazine, March 2011.

Latest comments and suggestions

Kathryn

06 March 2011

Kathryn rated and commented on this recipe

Oh my, how scrummy! I've tried several variations of these now, with cheddar cheese, adding thyme to the mix and each time they are just as good. So easy to make too.

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annie0103

06 March 2011

annie0103 commented on this recipe

Just made them this afternoon - very easy, wasn't sure what thickness to press the mixture into so took a guess at 1" thick. I didn't have any English mustard powder, Cayenne or Wensleydale (didn't want to spend an hour going into town just for that) so I added a teaspoon of wholegrain mustard into the warm milk and stirred it. I ended up with bits of mustard grain throughout the scones - combined with cheddar the scones were fab! Going to try apple, cheddar and sage next yum!

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Vanillatimtam

10 March 2011

Vanillatimtam rated and commented on this recipe

So easy and tasted lovely. Really happy with the results. Took a batch to work and the feedback was excellent. I will make them again - soon.

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jameela

19 March 2011

jameela rated and commented on this recipe

These took a lot longer than the reccomended time now been in 11mins at 220 and hae not risen at all. i followed recipe except that I rubbed fat and flour together and sifted dry ingredients ot get air into them. Second batch jus about to go in will try oven at 230 and see if it makes a difference Same with second batch taste ok but not risen atall Will stick to delias recipe that always works Jane

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sharke

22 May 2011

sharke commented on this recipe

I just made these but used chedder cheese instead and they are lovely

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Avril

09 July 2011

Avril commented on this recipe

i love these scones! they down a real treat with all my friends who always ask me to make more! i like to sprinkle little bits of parmesan on top

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nanajan

28 August 2011

nanajan rated and commented on this recipe

jUST MADE THE SCONES, BUT IT WAS COOKED IN LESS TIME TO WHAT THE RECIPE SAID, ONLY 15 MIN..........TURNED OUT OK, NOT SURE IF I WILL USE THIS RECIPE AGAIN !!

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LoneWolf

30 August 2011

LoneWolf rated and commented on this recipe

I made these with Red Leicester cheese, I used all 150grams in the mixture and cut the scones to about 1" thick. I used two baking trays, so after 10 minutes I swapped them in the oven and cooked for a further 5-6 minutes on 200c. They were perfect! PS I used a tsp of Bicarb to help them rise :)

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Sarahharas

19 September 2011

Sarahharas commented on this recipe

I love baking but not always happy with the outcome! I just made these and they went down a treat with the whole family! Certainly be making these again and again. Pure scrummyness

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Nicki

24 January 2012

Nicki commented on this recipe

I have just made these and they turned out perfectly, absolutely delicious. I did add an extra 1/2 tsp of bicarb for a bit more ooomph. Used mature cheddar instead of wendsleydale and it hasn't impacted on the quality at all.

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hellphooey

14 February 2012

hellphooey rated and commented on this recipe

Love this recipe, I had some Wensleydale with apricot left over from Christmas so I used that and ordinary English mustard. The scones went down very well at my friends with cheddar and chutney. They rose beautifully too.

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Lorriloo

14 February 2012

Lorriloo rated and commented on this recipe

Love these scones, we do stilton and cheddar. Never fail always tasty!

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KarenC

01 April 2012

KarenC commented on this recipe

Made these this morning and were very nice indeed. Well risen, soft and tasty. This recipe is deffinately a keeper!

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muffins

15 April 2012

muffins rated and commented on this recipe

very nice, but made 2 alterations, used light wholemeal flour, and buttermilk instead of milk. Very nice, felt healthy two. no cayenne pepper used.

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Mo B

15 May 2012

Mo B rated and commented on this recipe

Just made these for tea and they're looking good, like those that have gone before me no Wensleydale so used Cheddar, not a mustard fan so left that out and maybe a tad too generous with the cayenne. They certainly came out of the oven with a generous kick in them. Loved the idea of something other than scone rounds - what a great idea. I rollded my dough into a rectangle and cut it into 9. So easy and no re-rolling with the oddments. No problems with them rising so not quite sure why others had a problem.

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