Thyme for Savoury Scones…

“A scone and tea at half past three

makes the day a little brighter.”

-Victor McDade

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.


Fine breadcrumbs….


Add in most of the cheese, save some for sprinkling later.


  1. Heat oven to 220 Â°C/425 Â°F/gas 7.
  2. 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.
  3. Tip in most of the cheese and stir through.
  4. Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough
  5. Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick.
  6. Dip the cutter in flour, cut, then lift the scone onto a parchment lined baking tray.
  7. Brush each with a little beaten egg, then scatter with a little cheese, cayenne and a few thyme leaves.
  8. Bake for 12-15 mins or until the scones are risen and golden.
  9. 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,

Frances ðŸ˜Š


8 thoughts on “Thyme for Savoury Scones…

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