Wensleydale & Apricot Scones
1) Sift flour, salt & baking powder in a bowl and rub in the butter until the mixture resembles fine breadcrumbs, add the sugar.
2) Stir in the grated Yorkshire Wensleydale & Apricot cheese (leave a little for the top of scones).
3) Add enough milk to give a fairly soft, light dough.
4) On a lightly floured surface, roll out to about 2cm ( ¾“) thick and cut with a 5cm (2”) pastry cutter.
5) Place on a greased baking sheet. Brush the tops with milk & sprinkle with remaining Yorkshire Wensleydale & Apricot cheese.
6) Bake in oven (220°C, 425°F, gas mark 7) for about 10 minutes.
7) Allow to cool on wire rack.
Directions
1) Sift flour, salt & baking powder in a bowl and rub in the butter until the mixture resembles fine breadcrumbs, add the sugar.
2) Stir in the grated Yorkshire Wensleydale & Apricot cheese (leave a little for the top of scones).
3) Add enough milk to give a fairly soft, light dough.
4) On a lightly floured surface, roll out to about 2cm ( ¾“) thick and cut with a 5cm (2”) pastry cutter.
5) Place on a greased baking sheet. Brush the tops with milk & sprinkle with remaining Yorkshire Wensleydale & Apricot cheese.
6) Bake in oven (220°C, 425°F, gas mark 7) for about 10 minutes.
7) Allow to cool on wire rack.
