Legendary Northumberland Cheese Scone Recipe Revealed!

One of the perks of running the Cheese Farm Tea Room is getting to bake (and eat!) the cheese scones! We usually arrive at 8ish and kick start the day by making a fresh batch of delicious Northumberland Cheese Scones. A wide variety of our  Cheeses can be used in this simple recipe but I think the one that gives the best depth of flavour is Redesdale; a powerful ewe's milk cheese. For years people have been asking for the recipe for the perfect cheese scone and today we will share it with you, just because we're feeling friendly! We hope you give this recipe a go and let us know how your scones turn out, and if you do mess it up- hey, don't worry! We are only a countryside drive away and we make plenty!



370g Self Raising Flour

300g Wodge Redesdale sheep cheese

70g Butter

2 Eggs

Splash Milk

1tsp Mustard Powder

1tsp Salt

1/4tsp cayenne pepper



Pre heat your oven to 170'C. Cut the butter in to small cubes and rub into the flour until it ressembles breadcrumbs (this is the messy bit- make sure you're wearing your Northumberland Cheese Apron!). Either cube or grate 200g of Redesdale and add to the 'breadcrumb' mix . Add the mustard powder, salt and cayenne powder and mix well. Create a well in the mix and add the beaten eggs. Use a wooden spoon (or a food processor if you're a bit flash) and mix well until everything is combined. If it needs a bit more liquid add a splash of milk to bind.

Turn the dough out onto a floured surface and knead for a minute or two. Roll out the dough until it is about an inch thick. We use a 2 inch scone cutter to roughly cut out 9 scones. Put a cube of Redesdale cheese on the top of each scone (hopefully you will not have nibbled all the left over cheese whilst prepping!). Brush the scones with milk or egg wash and put in the oven for 18-20minutes, Hey presto your done!


p.s. if your scones taste amazing, give us a call- you're hired!