Wensleydale & Cranberry Cheese Scones with Orange Cream

makes 7

prep: 25 mins   cook: 10-15 mins



  • 25g butter
  • 200g self raising flour, sifted
  • 50g Ilchester Wensleydale & Cranberry Cheese, grated + extra for topping
  • 1 tsp cinnamon powder
  • 100ml milk
  • 1 egg yolk

For the orange cream:

  • 100ml double cream, lightly whipped
  • 1 orange, peeled & sliced then cut into pieces
  • Orange Liqueur, to taste, (optional)
  • 1 tbsp icing sugar, sifted

How to make

  1. Preheat the oven to 200°C/400°F/ Gas Mark 6. Line a baking sheet with baking parchment. Rub the butter into the flour using your fingertips until it resembles fine breadcrumbs.
  2. Stir in the Wensleydale & Cranberry cheese and cinnamon powder. Gradually add the milk stirring with a knife until the mixture begins to stick. With your hand, knead the mixture until a smooth dough is formed.
  3. Flatten or roll the dough about 3cm thick. Use a 6cm round cutter to cut out individual scones. Place the scones on the baking parchment. Add 1tbsp cold water to the egg yolk and brush the tops of the scones.
  4. Bake for 10-15 minutes until golden.
  5. Meanwhile, mix the cream, orange pieces, juice, liqueur (if using) and icing sugar together.
  6. Remove the scones from the oven and allow to cool before serving with the orange cream
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