Cheddar Cheese & Thyme Scones

As the weather has turned a little autumnal this week I have been craving warm and comforting snacks to keep me going between meals.  Yesterday I baked up a batch of yummy cheese and thyme scones.  They are only gorgeous.  I had one straight from the oven with a little butter and oh my, it was only beeuriful!  Jesus, ok ok I had TWO straight from the oven with a little butter.  Who died and made you lot the diet police, wah?!  The rest are individually wrapped and in the freezer just waiting for a little hunger pang to strike.  Enjoy these cold, toasted or quickly warmed through in the microwave.  The only thing missing I think is a big bowl of stew to go with them.  Honest to God, it's freezing here right now.  I'm off to pop the kettle on, you lot go and get your aprons on.  Enjoy!

Apologies for the picture quality here but I didn't have my camera to hand so had to rely on my phones camera

Cheddar Cheese and Thyme Scones
(I yielded 11 scones from this recipe)

225g/8oz Plain Flour
1tbsp Baking Powder
Pinch of Sea Salt
50g/2oz Butter
125g/4.5oz Mature Cheddar Cheese, grated
3-4 sprigs chopped Fresh Thyme
125-150ml/4.5-5floz Milk

1.   Preheat the oven to 200C/400F/Gas Mark 6.  Oil a baking sheet (I used a silicone sheet on my baking sheet instead).
2.   Sieve the flour, baking powder and salt into a bowl.
3.   With clean hands, rub the butter into the flour until it resembles fine breadcrumbs.

4.   Stir in 2/3's of the grated cheese.

5.   Stir in the chopped fresh thyme.

6.   Gradually pour in the milk until you have a soft dough.

7.   Roll the dough out on a floured work surface to a thickness of approximately 1cm/0.5". 

8.   Using a floured pastry cutter, cut out circles and space out evenly on the baking sheet.

9.   Sprinkle the remaining grated cheese on top of the scones.

10. Place in the preheated oven and bake for 15-18 minutes or until golden around the edges.

11. Remove from the oven and transfer to a wire cooling rack for 5 minutes.  Enjoy whilst still hot with some butter. 

12. Store any leftover scones in an airtight container for up to 3 days or wrap individually in cling film and freeze.