- Prep time
- 15 mins
- Cooking time
- 12-14 mins
- Serves 12
- These melt-in-the-mouth cheese scones make a perfect addition to any picnic or summer buffet, paired beautifully with our Farmhouse Pickle.
- 300g self-raising flour, plus a little extra for dusting
- ½tsp baking powder
- 80g cold butter, diced
- 130g mature cheddar cheese, grated
- 8 sprigs fresh thyme, stalks off
- 3tbsp Farmhouse Pickle
- 1 egg
- 150ml double cream
Preheat the oven to 200°C/180°C fan/gas 6, line two trays with baking paper. Add the flour and baking powder into a mixing bowl. Next add the diced butter and use fingertips to rub into the flour until it resembles breadcrumbs.
Add 110g grated cheese, thyme leaves and Cottage Delight Farmhouse Pickle into the mixture. Crack the egg into a small measuring jug, add the cream and beat together lightly. Make a well in the centre of the flour mix, pour in the egg mixture, bind together with a wooden spoon to form a soft dough.
Transfer the dough onto a lightly floured work surface, knead until smooth then roll it out to 3cm thick. Using a 8cm round pastry cutter, cut out 12 scones. Arrange the scones on the prepared baking sheet, ensuring they are spaced well apart without touching. Brush the tops with a little extra cream and then sprinkle the remaining grated cheese on the top of the scones. Bake for 12-14 minutes until well risen and golden. Cool on a wire rack.
Serve warm – buttered, either on their own or with extra cheese and Cottage Delight Farmhouse Pickle.