Wensleydale Cheese, Leek & Walnut Scones Yum Wensleydale Cheese, Leek & Walnut Scones Print recipe Print with main photo Print text only Serves 8 to 10 scones Prep time 10 minutes Cook time 10 minutes Total time 20 minutes Allergy Egg Dietary Vegetarian Meal type Bread, Breakfast, Lunch, Side Dish, Snack, Soup Misc Child Friendly, Freezable, Serve Cold, Serve Hot Region British By author Karen S Burns-Booth Delectable cheesy scones with leeks and walnuts - prefect for an afternoon snack or as a light lunch when served with salad and extra cheese. Ingredients 225g self raising flour pinch of salt 50g butter 2 small leeks, cleaned and finely chopped (sautéed in a little butter until soft and cooked) 110g grated/crumbled Wensleydale cheese 1 large egg, beaten 50g chopped walnuts milk (to mix) Directions Step 1 Heat oven to 220ºC, 425ºF, Gas Mark 7 and grease a baking tray. Step 2 Add the salt the the flour, rub in the butter until it resembles fine breadcrumbs and then stir in the sautéed leeks, grated cheese and walnuts, mix well. Step 3 Add the beaten egg and then add the milk little by little until the dough is soft but not sticky, reserving a little beaten egg or milk for brushing the tops. Step 4 Knead lightly on a floured surface and roll out to 1 cm (½ inch) in thickness and cut into 6.5 cm (2½ inch) rounds. Re-roll the trimmings and cut more rounds. Step 5 Brush the tops with egg or milk, add a little extra grated cheese if liked and bake for about 10 to 12 minutes, or until well risen and golden brown. Step 6 Serve warm, spit and spread with butter. Also lovely served with spare walnuts and a wedge of cheese and salad.