Let’s discuss cheese, shall we? I’ve always thought that I would love any cheese I came across.
In general this has been true. I obviously have some favorites, I will usually pick a fresh mozzarella over any other cheese, I’ll admit. But every cheese holds a dear place in my heart. Macaroni and Cheese, Grilled Cheese, Cheese and crackers, I could probably eat cheese in some form for every meal of the day.
So when the hubby found Wensleydale Cheese on sale at the store the other day it was kinda exciting. Do you remember Wallace and Gromit? They are most famous for their movie “The Curse of the Were Rabbit” in which they declare their love of fresh vegetables and any fairs and contests surrounding them. (It’s a great movie. I wonder if it’s on Netflix…) But my first introduction into Wallace and Gromit’s world was when they went on an adventure in their homemade rocket and a stash of crackers to eat the cheesy moon. Wallace and Gromit’s favorite cheese has always been Wensleydale Cheese.
Yeah, I like Wallace and Gromit, okay guys? I know all those little details and it’s weird and it makes me weird…moving on!!
We found the Wensleydale, we bought gourmet crackers, we bust out the cutting board and!
It was gross. It really isn’t a straight up on a cracker cheese. I was a little heartbroken. I thought maybe it was an acquired taste thing, so I kept munching. And I kept hating it. I shouldn’t have been so surprised. I mean, it’s a really sharp cheese with apricots and cranberries in it. Yuck.
But I refused to give up. I mean, Wallace and Gromit’s fav cheese? It had to be redeemable. So I thought of the most British thing I could: scones. Well, okay the most British thing that would help make Wensleydale cheese edible.
So Wensleydale scones, it is! Now, while I am the hugest biggest cheese fan. I’ve never liked scones. They are super dry and aren’t good at all unless they are straight from the oven and covered with either jam or butter, and even then they are only passable. But I created a soft, light, crumbly (but not dry!) scone filled with cheese. When they came out of the oven, all steamy and warm I was dubious. Scones? Eh. Weirdo Cheese? Double Eh. But after scone number 3 (was it 4?) I was ready to sing more praises.
These scones are awesome! If you can’t find Wensleydale cheese, go ahead and use sharp white cheddar cheese and a handful of chopped dried cranberries. It should have the same effect of sharp salty crumb and flecks of sweet tart cranberry surprise. So get ready to break out a tea pot and practice your English accent. You could even invite a friend over to help prevent you from eating all 12 of these scones in one sitting.
- 1¾ cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 5 Tablespoons cold butter, cubed
- ¾ to 1 cup buttermilk
- 1 cup shredded Wensleydale cheese
- Preheat oven to 400 degrees F.
- In a shallow mixing bowl sift together flour, salt, baking powder, and baking soda.
- Add the cubed butter and cut into the flour using a pastry cutter or a fork until butter is about the size of small peas.
- Stir in the milk, a quarter of a cup at a time, until it forms a wet dough. Stir in the cheese until completely combined.
- Scoop onto a baking sheet by large spoonfuls and bake 12 to 15 minutes until tops are golden brown.