Yeo Valley Organic cheese scone wreath

Cheese Scone Wreath

A centre-piece with a difference – a tasty difference! Wow your guests with our Cheese Scone Wreath…


  • 40 mins
  • Serves 8
  • Intermediate


½ red onion – Finely diced
175g self raising flour
1 free range egg
1 large tsp. whole grain mustard
75g fresh pesto
1 tbsp fresh thyme leaves
175g grated potato
A pinch of salt
A pinch of cayenne powder
150g Yeo Valley Mature Cheddar
Fresh rosemary


  1. Pre-heat the oven to 190C
  2. Add everything apart from 1/3 of the cheddar & the rosemary to a large mixing bowl then thoroughly mix together.
  3. Make into even sized balls by rolling the mixture in the palms off your hands.
  4. Place the balls on a lined tray in a circle to look like a wreath then top with the remaining cheddar & stud with fresh rosemary leaves.
  5. Bake in the oven for 20 – 25 mins.
  6. Allow to cool slightly before moving onto a serving plate.
  7. Enjoy with your choice of accompaniments. We used our wreath as a sharing board with cured hams, sundried tomatoes, olives, grapes & radish presented ready for everyone to enjoy together!

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