Makes 8 Scones.
- 1 Tbsp. butter
- 8 oz. flour, sifted
- 4 oz. Wensleydale cheese, grated and divided
- 1 pinch cinnamon
- 4 oz. milk
- 1 egg yolk
- 1 tub (8 oz.) Crème fraîche
- 1 orange, peeled and cut into segments
- 2 Tbsp. orange liqueur
- 1 Tbsp. powdered sugar
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Rub the butter into the flour using your fingers until resembles fine breadcrumbs. Stir in half of the cheese and cinnamon. Gradually add the milk, stirring with a knife until the mixture begins to stick. Knead the mixture until a smooth dough is formed.
Flatten or roll the dough about 1 inch thick. Use a 2 inch round cutter to cut out individual scones. Place the scones on the parchment paper. Add 1 tablespoon of cold water to the egg yolk and brush the tops of the scones. Sprinkle over the the extra cheese. Bake for 10 - 15 minutes until golden.
Meanwhile, mix the Crème fraîche, orange segments, juice, orange liqueur and powdered sugar together.
Remove the scones from the oven. Allow to cool before serving with the orange cream.