Harrogate Blue And Wild Garlic Scones

I love Yorkshire Blue and Harrogate Blue cheese, it’s a local treasure in my mind, if you come across it I would absolutely recommend trying it. It’s gentle blue flavour and creaminess make it perfect for most things.
This got me thinking of a recipe for this lovely ingredient, and I have an abundance of wild garlic pesto at the moment so I decided to try some scones-savoury scones-delicious! I’m going to serve mine with a herby cream cheese.
The cheese on the top cooks beautifully and I would say these are a cross between a scone and cheese straw! You can of course use any variety of pesto you wish for this recipe. Brilliant hot or cold.
Makes 8
Prep time 15 minutes
Cook time 12-15 minutes
Ingredients
- 300g self raising flour
- A pinch of salt
- 1/2 teaspoon cayenne pepper
- 1 tsp baking powder
- 50g butter or marge
- 2 tbsp of wild garlic pesto (see my other recipe)
- 150g Yorkshire Blue grated (keep a little back for the tops)
- 80 mls milk (keep a little for brushing the tops)
- A handful of grated parmesan
Method
- Pre-heat the oven to 220c.
- Line and grease a tray ready for the scones.
- In a bowl, add the flour, salt, cayenne,, baking powder, marge and pesto and mix quickly, just enough to incorporate the everything with out overworking the mixture, just before it’s completely mixed through add the Yorkshire blue-remember to keep some back for the tops!
- Mix again and turn onto a floured surface, I pat out the mixture with my hands to an inch thick, using a cutter cut out the scones and lay on the baking sheet.
- Brush on some milk on top of the scones and sprinkle over the remaining Yorkshire blue and the parmesan, if you have any pesto left drizzle the on as well.
- Pop in the oven for 12-15 minutes. They should be well risen and golden on top.
- Serve hot or cold with herby cream cheese or just butter-the choice is yours!
Clover Hutson Foods



