Recipe by French Tart
Well, why share this delectable cheese with the children?! I discovered this recipe whilst at home in England - it was on a leaflet given out by the Lincolnshire Poacher Cheese company - I have made these twice now, and this is my slightly adapted recipe based on the original. A little bit of history about this superb English cheese.......Simon Jones, who started to make Lincolnshire Poacher, is the fourth generation to be running the farm, which has been in the family since 1917. It is situated on the edge of the beautiful Lincolnshire Wolds about ten miles from the east coast. The lush pastures sit on chalky land, which enables him to have a successful dairy herd in an area where dairy farms are very scarce and cheesemaking is virtually unknown. This cheddar-like unpasteurized cheese is the Supreme Champion at the British Cheese Awards, and is buttery, smooth, and nutty in taste. The sharp flavour will linger on your palate. It is aged anywhere from 18-24 months.
Top Review by Lalaloula
FT, these scones are DANGEROUSLY TASTY!!! :) They have such a lovely texture-very fluffy on the inside with a cheesy soft top and crusty bottom. Mmmm, the taste is amazing, too! Its very distinct, but not too strong. Even though these would certainly be perfect as is, I could not resist to add some garlic to the batter, which for me was a great addition. Unfortunately I could not locate lincolnshire poacher here, so I used a blend of a very nice strong goat's cheese and mild gouda. So yummy! I made half the recipe and ended up with 7 big scones. THANKS SO VERY MUCH for sharing this cheese lover's dream with us! :) Made and reviewed while virtually visiting England in Octobre 09.
- 700 g plain flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 5 ounces butter (softened)
- 2 eggs
- 1⁄3 pint milk
- 7 ounces grated lincolnshire poacher cheese
- 1 egg yolk (egg-wash)
Directions See How It's Made
- Pre-heat oven to 180°C.
- Sieve flour & baking powder and salt, then add butter and rub together.
- Then add 5oz of the grated cheese followed by the eggs.
- Continue to work the mixture together by hand.
- With the ingredients worked in, pour the mixture out of the bowl onto the worktop.
- Gradually add the milk into the mixture as it is worked together.
- Use a little flour to stop the dough sticking to the worktop.
- Gently roll out the dough to about 1" - 1 1/2" inch thick, then using a pastry cutter (2" diameter).
- Cut out, arrange on a greased baking tray.
- Brush with egg-wash, as an option the remainder of the cheese could be sprinkled on top, bake for 10-12 minutes.
- Serve hot, split and spread with butter!