Best Blue Cheese And Thyme Scones Recipes

SAVORY SWISS CHEESE AND THYME SCONES

Steps:

• Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.
• Whisk together the flour, baking powder, salt, and thyme in a large bowl.
• Cut in the butter with a fork or using two butter knives until the butter is mostly incorporated, but there are a few larger pieces about the size of peas. Stir in 2/3 of the shredded cheese until it's completely coated with flour (the 1/3 of the shredded cheese for topping).
• Mix in the scallion. Use a fork to mix in the cream and then the milk until the dough comes together; knead it a couple times with your hands. (The dough should come together, but not be too wet. If the dough is still too crumbly, you can add milk a little at a time until it comes together.)
• Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer. (Or chill it in the fridge a couple hours or overnight.)
• Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Use a floured 2 1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get 8 to 10 scones).
• Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk and sprinkle on the remaining 1/3 of the shredded cheese.
• Bake until the scones are puffed and light golden brown on top and bottom, about 14 to 16 minutes.

BLUE CHEESE AND THYME SCONES

Steps:

• Rub the butter into the flour until mixture resembles fine breadcrumbs.
• Add the milk, blue cheese and thyme and stir with a round bladed knife & stir until mixture comes together. Turn onto a lightly floured bench and knead only until just smooth.
• Pat out mixture until approx 2.5cm thick, measuring 16cm x 16cm and using a sharp knife, cut into 9 squares. Place scones on a paper lined tray, brush them with extra milk and bake at 220c for 15-20 minutes or until golden brown, scones should sound hollow when tapped. Remove scones from oven and wrap in a clean towel for 5-10 minutes.
• Serve warm with caramelised onions and extra blue cheese if prefered.