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Cashel Blue® Cheese Scones

Cashel Blue® Cheese Scones

These light & flaky scones are filled with delicious morsels of Cashel Blue® cheese, good quality Le Conquerant butter by Will Studd and served alongside Tracklements Original Onion Marmalade for an original take on teatime.
Course Appetisers


  • 500g Self Raising Flour plus extra to dust
  • 1 tsp Sel De Guerande sea salt
  • 1 Tbsp Tracklements French Dijon mustard
  • 70g Le Conquerant unsalted butter cold
  • 125g Cashel Blue® Cheese
  • 200ml chilled water
  • 1 egg (beaten) to brush the tops of the scones
  • Tracklements Original Onion Marmalade


  • Pre heat oven to 190C. Place flour, salt and mustard into a large mixing bowl and stir briefly.
  • Cut cold butter into small cubes and dust with the flour mixture. Crumble the Cashel Blue® cheese into the mixing bowl and stir to combine.
  • Using a bread knife, cut the butter and flour into smaller pieces until it resembles clumps of wet sand - a few larger pieces are fine as they'll add to the flaky texture overall.
  • Mix in the chilled water until combined and the dough comes away from the edge of the bowl; be careful not to over handle the dough.
  • Tip on to a very lightly floured surface and flatten into a rectangle about 2.5cm high. Cut out with a round cutter (about 4-5cm wide for scones), reshaping as necessary.
  • Place scones onto a baking tray and baste top of scones with the beaten egg. Bake for 20-25 mins mins, until a golden brown crust has formed on top.
  • Allow to cool slightly on a rack before splitting open and serving with Tracklements Original Onion Jam.


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