Wensleydale scones
MasterChef judge John Torode shares his easy recipe for cheese scones, the perfect afternoon snack
Recipe uploaded by
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.
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http://www.bbcgoodfood.com/recipes/1145652/
http://www.bbcgoodfood.com/recipes/1145652/
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 1g, salt 0.82 g
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