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Cheese and Thyme Scones

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 0

Metric U.S.

oil (for greasing)
225 grams strong white bread flour
1 tablespoon baking powder
1 pinch of sea salt
40 grams butter (diced)
125 grams mature cheddar (coarsely grated)
1 teaspoon Dijon mustard
1 teaspoon thyme
1 pinch of cayenne pepper
150 millilitres milk
butter (to serve)

oil (for greasing)
8 ounces strong white bread flour
1 tablespoon baking powder
1 pinch of sea salt
1 ounce butter (diced)
4 ounces mature cheddar (coarsely grated)
1 teaspoon dijon mustard
1 teaspoon thyme
1 pinch of cayenne pepper
5¼ fluid ounces milk
butter (to serve)

Method

Cheese and Thyme Scones is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 200°C/gas 6. Lightly grease a baking sheet.

Sift the flour, baking powder and sea salt into a bowl. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in two-thirds of the grated cheese, followed by the mustard, thyme and cayenne.

Using a knife, gradually cut in enough of the milk to make a soft dough.

Roll out the dough on a floured surface to a thickness of 1.5cm. Cut into circles with a pastry cutter or upturned glass.

Place the circles on the greased baking sheet. Sprinkle them with the remaining cheese and bake for 12-15 minutes.

Transfer to a wire cooling rack for 5 minutes, then eat hot with lashings of good country butter.

Preheat the oven to 200°C/gas 6. Lightly grease a baking sheet.

Using a knife, gradually cut in enough of the milk to make a soft dough.

Roll out the dough on a floured surface to a thickness of 1.5cm. Cut into circles with a pastry cutter or upturned glass.

Place the circles on the greased baking sheet. Sprinkle them with the remaining cheese and bake for 12-15 minutes.

Transfer to a wire cooling rack for 5 minutes, then eat hot with lashings of good country butter.