Wensleydale cheese and double mustard scones
Makes: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole.
Wensleydale cheese and double mustard scones
Makes: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
364Kcal
Fat
17gr
Saturates
10gr
Carbs
43gr
Sugars
2gr
Fibre
3gr
Protein
10gr
Salt
0.9gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 large egg
- 175ml milk, plus extra for brushing
- 1 tbsp wholegrain mustard
- 2 tbsp chopped flat-leaf parsley
- 450g plain flour, plus extra for dusting
- 2 tsp baking powder
- 1 tsp English mustard powder
- 100g butter, at room temperature
- 100g Wensleydale cheese, crumbled
Step by step
Get ahead
The baked scones can be frozen.
- Preheat the oven to 230°C, fan 210°C, gas 8. Lightly beat the egg with the milk in a small bowl, then mix in the wholegrain mustard and the chopped parsley.
- Sift the flour, baking powder and mustard powder into a mixing bowl. Add a pinch of salt and mix together.
- Cut the butter into small pieces and scatter them over the flour. Using your fingertips, rub the fat into the flour until it resembles breadcrumbs. Mix in the crumbled cheese.
- Now, mix in the egg mixture. Bring the dough together with your hands and turn it out onto a lightly floured surface. Gently pat it into a 2cm thick rectangle and, using a sharp knife, cut the dough into 8 squares or rectangles – don't worry if they aren't all regular shapes.
- Transfer the scones to a large greased baking tray. Brush the tops with milk and lightly dust with flour.
- Bake the scones for 20 minutes or until risen and lightly golden. Transfer to a cooling rack. Serve warm, split and spread with plenty of butter and topped with extra cheese and some tomato chutney.
