“A scone and tea at half past three
makes the day a little brighter.”
Choose a savoury cheese scone and eat it guilt free…have jam and cream tomorrow!
I used a Scottish Mature Cheddar, but most cheeses will work with this recipe.
Sift in all the dry ingredients.
Add in the fresh thyme leaves.
- 350g self-raising flour
- 1 tsp baking powder
- 2 tsp English mustard powder
- ¼ tsp ground paprika, plus cayenne for sprinkling
- few thyme sprigs, leaves picked
- 50g cold unsalted butter, cut into cubes
- 175g mature cheddar, grated
- 200ml semi-skimmed milk
- 1 egg beaten
- Juice of 1/2 lemon
Add the cold butter, rub in and lift the flour, keeping it airy.
Add in most of the cheese, save some for sprinkling later.
- Heat oven to 220 °C/425 °F/gas 7.
- Mix the flour, baking powder, mustard, cayenne, 1 tsp salt and 1 tsp thyme leaves in a large bowl, then rub in the butter until the mix looks like fine crumbs.
- Tip in most of the cheese and stir through.
- Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough
- Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick.
- Dip the cutter in flour, cut, then lift the scone onto a parchment lined baking tray.
- Brush each with a little beaten egg, then scatter with a little cheese, cayenne and a few thyme leaves.
- Bake for 12-15 mins or until the scones are risen and golden.
- Cool on a rack.
I use the dip, cut and lift method…
Ready for the oven now!
Simply serve warm and spread with butter…delicious!
Watch out for my next savoury scone recipe,