Cheese & Thyme Scones

Enjoy fragrant cheese scones while they are irresistibly warm, then freeze some for another day!

INGREDIENTS (Makes 12) ◆ 450g self-raising flour ◆ ½tsp salt ◆ 110g chilled butter, cut into pieces ◆ 2tsp chopped fresh

thyme ◆ 200g mature Cheddar cheese, grated ◆ 1 large egg ◆ 250ml milk To serve ◆ 100g butter ◆ 2tsp wholegrain mustard

1Preheat oven to 200°C, fan oven 180°C, Gas Mark 6. Preheat a baking sheet.

2Sift flour and salt into a large bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the thyme and most of the grated cheese.

3Beat together the egg and milk, then stir enough into the scone mixture to make a soft dough. (There should be a little left). Turn onto a floured sur face and knead for a few moments.

4Roll out dough to about 3cm thick. Use a 6cm cutter to stamp out 12 rounds, re-rolling dough as needed. Place on the heated baking sheet, brush with remaining milk mixture and sprinkle with cheese. Bake for 20-22min until golden. Cool on a wire rack.

5To serve, mix the butter with the mustard and spread over warm scones. To freeze, cool the scones completely, than pack in freezer bags or

boxes and freeze for up to 3 months.