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This Month's Recipe 1
Wodehill Cheese &
Taylor's Mustard Scones
Jon Adriaenssen from the Bell & Bear, Emberton sent us this lovely recipe made with local Wodehill Cheese. Simply gorgeous al fresco, with some salad, cold beef, ham or other cheeses - when the sun shines!
Wodehill cheese, a creamy, semi-soft blue is made locally in Odell and is usually stocked at Much Ado, The Olney Deli, Browns of Stagsden, Harrold Butchers , and Carlton Village Shop .
Mixthe Smoked paprika, butter, flour, cheese and baking powder together until a
crumb . Mix in the Mustard
Add in the eggs and milk, reserving a small cup full for brushing the scones with,
and combine so as the mix is a soft dough
Heavily flour your work surface and scrape all of the dough out of the bowl onto it
Roll out to around 2cm thickness
Using a large cutter, cut the scones out and place on a silicon lined baking tray
Re-knead and re-roll to make more scones
Brush with egg wash and dust scones with a little grated cheddar or parmesan
Bake in the oven at 220C for 20-25 minutes or until golden brown around the edges
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Frozen Free Range Norfolk Bronze Turkeys and Cockerels
Our New Farm Shop will be open with our Free Range Poultry, Cakes, Puddings and Savouries made here on the farm. Also Free Range Pork from Clifton Reynes, Local Preserves, Cheeses, Fresh Vegetables and more.
To order call us on O1604 696586 or email james@pasturespoultry.co.uk
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500g self raising flour 125g unsalted butter 40g baking powder 25g paprika
1 tbsp Taylor's Mustard
Makes 16 Scones
Using a mixing bowl:
150g Wodehill Blue Cheese , cold
and chopped into small bits .
Grated parmesan or cheddar for garnish 3 large eggs
250ml milk
Cool on a wire rack Enjoy.