Wensleydale scones

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• 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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• Nikki

  24 May 2012

  Nikki rated and commented on this recipe

  

  just made these and they turned out perfect will make them again yummy.

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• johnjustice

  07 July 2012

  johnjustice commented on this recipe

  I live about 40 mins from the Wensleydale creamery where this cheese is made, pure cheese heaven, go if you visit the North East. Mind you it is also a meeting place for hundreds of Bikers so the village gets a bit crowded and attracts the local bobby with his speed camera. I love cheese scones with a strong flavour so these came as a bit of a surprise in that they were a milder tasting scone. None the worse for that as they turned out very well and I enjoyed them immensely. My 6 yr old grandson made these by the way with a bit of help with the warm milk. Normally in this neck of the woods we eat Wensleydale cheese with a slice of good quality fruit cake. Try it, it is not as daft as it sounds. This recipe has gone in my recipe folder and will be used again.

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• leoniedre

  12 September 2012

  leoniedre commented on this recipe

  Used Cheddar and whole grain mustard mice in the milk and were totally fab! My 17 month old demolished them... They did rise well too.... Cannot wait to try with Stilton!

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• Shona O

  18 October 2012

  Shona O rated and commented on this recipe

  

  Great recipe - I just used the cheese I had in (cheddar), which turned out really well - but will definitely try with wensleydale, which sounds good too. Next time, I'll have 250ml milk warming, since 200ml was not enough 1st time round to bind all the dry ingredients.

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• kasia

  14 November 2012

  kasia rated this recipe

  

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Ingredients

• 400g self-raising flour
• 80g butter , chilled and cut into cubes
• 150g Wensleydale cheese , grated
• 1 tsp English mustard powder
• ½ tsp cayenne pepper
• 200ml milk , warm

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Difficulty and servings

Makes approx 9 scones

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 400g self-raising flour
• 80g butter , chilled and cut into cubes
• 150g Wensleydale cheese , grated
• 1 tsp English mustard powder
• ½ tsp cayenne pepper
• 200ml milk , warm

PER SERVING

217 kcalories, protein 6.6g, carbohydrate 26.2g, fat 10.2 g, saturated fat 6.2g, fibre 1.0g, salt 0.82 g

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