Wensleydale cheese and double mustard scones | Sainsbury`s Magazine
Wensleydale cheese and double mustard scones
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
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