Cheese and Thyme scones

Ever tried a savory scone? 
No, I haven't either.  I was a bit skeptical when I made it, but hey, it was great with butter or a bowl of soup.

adapted from here
225 g  bread flour
1 tbsp baking powder
pinch of sea salt
40 g butter, diced
125 g mature cheddar cheese
1 tsp Dijon mustard
1 tsp thyme ( I used  fresh rosemary)
1 tsp cayenne pepper
125-150ml milk

I use 1 egg. If you are using the egg then you need to lessen about 50ml of milk.


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

Sift the flour, baking powder and salt into a bowl.
gently with your fingers rub the butter into the flour mixture until it resembles fine breadcrumbs.
Stir in the grated cheese, followed by the mustard, rosemary and cayenne.


Break the egg  into the milk. Gradually pour enough of the milk to make a soft dough.
Roll out the dough on a floured surface to a thickness of 1.5cm. Do not work the dough too much.  Cut into eight wedges or you may  cut into circles with a pastry cutter.


Place the wedges on the greased baking sheet \and bake for 12-15 minutes.
Transfer to a wire cooling rack for 5 minutes and enjoy it hot with butter.
jue