Cheese and Thyme Scones
Flaky, buttery scones packed with cheddar cheese and fresh thyme
Servings: 12 scones
Ingredients
Cheese Scones
- 500 g plain flour
- 2 tsp mustard powder (optional)
- 1 tsp salt
- 4 tsp baking powder
- 120 g cold unsalted butter in cubes
- 2 tbsp fresh thyme finely chopped
- 250 g Cheddar cheese grated
- 270 ml whole milk
Toppings
- 2 tbsp milk
- grated Parmesan cheese
- fresh black pepper
Instructions
- Preheat oven to 200°C/180°C fan.
- In a large mixing bowl, combine flour, salt, baking powder and mustard powder if using.
- Rub the cold cubed butter into the flour mixture between your fingertips. You want most of it to resemble breadcrumbs, with a few pea-sized lumps of butter to help create the flaky layers later on.
- Mix through your chopped fresh thyme and grated cheese.
- Add the milk and combine until a shaggy dough forms.
- Tip onto a clean work surface and mould into a rough rentangle. Fold the bottom third up and the top third down over that like a letter. This helps with the flaky layers. This is all very rough. Don't worry.
- Flatten the dough until roughly 5cm thick. Either cut into squares or use a cutter like I have. If using a cutter, be sure to press straight down and don't twist side to side. This helps the scones to rise straight up and not become lopsided.
- Arrange the scones on a baking sheet. Brush the top with milk and grind fresh black pepper over the top and sprinkle with grated Parmesan.
- Bake for 20-25 minutes until golden brown all over. Best enjoyed on the day.