VegetarianEast Midlands English cuisine Baking

Lincolnshire Poacher Cheese Scones

Name: Lincolnshire Poacher Cheese Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: East Midlands English
Ingredients: 250 g self-raising flour; 1 tsp Baking powder; 1 tsp english mustard powder; 0.25 tsp Cayenne pepper; 0.5 tsp Fine sea salt; 55 g Unsalted butter; 150 g lincolnshire poacher cheese; 120 ml Whole milk; 1 medium free-range egg

Golden, savoury scones packed with rich, nutty Lincolnshire Poacher cheese and a gentle warmth from English mustard.

🇬🇧United Kingdom· East Midlands

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 9 gathered

Servings

250 g self-raising flour — plus extra for dusting
1 tsp Baking powder — for extra rise
1 tsp english mustard powder — dry powder
¼ tsp Cayenne pepper — for gentle warmth
½ tsp Fine sea salt — to season
55 g Unsalted butter — chilled and diced
150 g lincolnshire poacher cheese — coarsely grated, divided
120 ml Whole milk — plus 1 tbsp extra if needed
1 medium free-range egg — lightly beaten

Equipment

•Baking tray
•Greaseproof paper
•Large mixing bowl
•6cm pastry cutter
•Pastry brush
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 16 g
carbs: 31 g
fibre: 1.5 g
protein: 11 g
calories: 310 kcal

Instructions

1
Preheat the fan oven to 200°C and line a baking tray with greaseproof paper.
2
Sift the self-raising flour, baking powder, mustard powder, cayenne pepper, and salt into a large mixing bowl.
3
Add the chilled diced butter to the dry ingredients.
4
Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
5
Stir 125g of the grated Lincolnshire Poacher cheese into the flour mixture.
6
Whisk the beaten egg and milk together in a small jug, reserving one tablespoon for glazing.
7
Pour the wet mixture into the dry bowl and stir gently with a round-bladed knife until a soft dough forms.
8
Tip the dough onto a lightly floured surface and pat down gently to a 2.5cm thickness.
9
Cut rounds with a 6cm fluted cutter, pressing straight down without twisting to ensure an even rise.
10
Place the scones onto the prepared baking tray and brush the tops lightly with the reserved egg glaze.
11
Scatter the remaining 25g of grated Lincolnshire Poacher cheese evenly over the tops.
12
Bake for 12 to 14 minutes until well risen, crisp, and deep golden brown.

Chef's tips

Handle the dough as lightly as possible to keep the scones tender and light. When cutting the scones, press straight down without twisting the cutter, as twisting seals the edges and prevents them from rising evenly.

Ingredient substitutions

Lincolnshire Poacher cheese → mature farmhouse Cheddar or Montgomery's Cheddar
English mustard powder → 1 tsp Dijon mustard stirred into the milk

Storage

Store in an airtight tin at room temperature for up to two days.

Reheating

Warm in a preheated oven at 160°C for 5 minutes to restore their crisp crust.

Common mistakes to avoid

•Overworking the dough, which develops gluten and results in heavy, rubbery scones.
•Twisting the pastry cutter, which creates lopsided, uneven scones.
•Rolling the dough too thin before cutting, preventing a tall bakery-style rise.

Serving suggestions

Serve warm, split open, and spread with salted farmhouse butter.Pair alongside a steaming bowl of leek and potato soup.Serve with a dollop of caramelised red onion chutney.