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Afternoon tea - Savoury cheese and thyme scones

By June 08, 2015 , , ,

Scones have always been a staple feature of that quintessentially English tradition of afternoon tea. I do like afternoon tea, it's rather decadent eating dainty patisserie and sandwiches with the crusts cut off. No matter what country you go to there's always scones served with a selection of jams, butters and clotted cream on the menu for their high tea or afternoon tea. 

I'm a big fan of scones, but if I do have scones they have to be plain with no dead flies in them (aka currants or raisins). I've made sweet scones for years but even with my savoury palate never made them with other ingredients besides sugar.

Finding myself with a surfeit of cheese in the fridge, thyme in the garden and a craving for scones I thought what better than cheese and thyme?

Savoury cheese and thyme scones

230g self raising flour
20g fresh thyme finely chopped
70g parmesan finely grated
1/2 teaspoon salt
60g butter
1 teaspoon baking powder
1 dessertspoon dijon mustard
1 egg
50ml milk

20g cheddar to sprinkle on top of the scones

Pre-heat the oven to 200 celsuis (fan) 210 normal

Making by hand
Place all the dry ingredients together in a bowl and mix well
Add the butter and rub into the flour mixture with your fingers until it resembles breadcrumbs
Mix the egg and the dijon together, add to the flour mixture and mix through to start to form a dough
Add the milk gradually, you do not want the dough to be too wet and you may not need all of the milk

Making in a food processor
To those of you who have food processors, you can pulse all the dry ingredients and butter together till it resembles breadcrumbs
Add the egg and dijon, pulse again
While the machine is running add the milk gradually, you may not need all of it, just enough to bind the dough together
Adding too much will cause the scones to collapse, you need a firm but not too wet dough

To finish
Tip the dough out of the bowl and form a ball
Roll or flatten the dough out to half an inch thick
Cut into small rounds using a pastry cutter
Sprinkle the cheddar cheese on top the scones
Bake in the oven for 10 minutes 


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