Cheese and thyme scones

 

 

Ingredients

• oil, for greasing
• 225 g strong bread flour
• 1 tbsp baking powder
• pinch of sea salt
• 40 g butter, diced
• 125 g mature cheddar cheese
• 1 tsp Dijon mustard
• 1 tsp thyme (if you don't like thyme just leave it out)
• 1 tsp cayenne pepper
• 125-150ml milk
• butter, to serve

  Method

  1. Preheat the oven to 200°C/gas 6.
  
  2. Lightly grease a baking sheet.
  
  3. Sift the flour, baking powder and sea salt into a bowl.
  
  4. Rub the butter into the flour mixture until it resembles fine breadcrumbs.
  
  5. Stir in two-thirds of the grated cheese, followed by the mustard, thyme and cayenne.
  
  6. Using a knife, gradually cut in enough of the milk to make a soft dough.
  
  7. Roll out the dough on a floured surface to a thickness of 1.5cm. Cut into circles with a pastry cutter or upturned glass.
  
  8. Place the circles on the greased baking sheet. Sprinkle them with the remaining cheese and bake for 12-15 minutes.
  
  9. Transfer to a wire cooling rack for 5 minutes, then eat hot with lashings of good country butter.