My lovely thyme plant that just keeps on going.
Over the years I have baked many scones…sweet and savoury. They are quick and easy to make. I have also eaten the occasional scone in cafes around the UK and I have to say I often wonder what they have done to them!!
Scones ought to be light, large and have a short, crumbly texture. To be honest I’m not sure how to describe them properly, especially to those of you who don’t live within these shores. So be patient you wonderful folk…read on, assemble your ingredients, mix and bake….then taste.
Sweet scones are eaten slathered in butter and served with raspberry/strawberry jam or preserve. In the West Country you will also get clotted cream! A beautiful sight but not good for the heart, waistline or for anyone concerned about their general health and wellbeing, you have been warned.
The following recipe is my somewhat healthier option of savoury scones, so here goes.
Thyme and Cheese Scones.
6oz spelt flour
2oz organic butter
2oz organic goat/feta cheese
2teasp baking powder
Fresh thyme, chopped
Pinch sea/Himalayan salt
Rice milk (or dairy milk)
1. Mix together flour,baking powder, salt.
2. Rub in the butter.
3. Stir in the grated/crumbled cheese and chopped thyme…use as much thyme as wished, maybe a whole tablespoon or more.
4. Using a knife, stir in milk of your choice and press ingredients together.
5. Place dough on bench, press out with fingers or rolling pin until 1/4inch thick.
6. Using a scone cutter make about 5 scones and place them on an oiled baking tray. Alternatively, form into a circle place on an oiled baking tray and score into 4-5 portions with a knife.
7. Sprinkle grated cheese and a paprika over the scones.
8. Pop in preheated oven, 200/350 or gas mark 5 for 15-20 minutes.
Handle the dough as little as possible…unlike bread dough this needs very little, if any manipulation!
Just out of the oven.
Just a few extra notes; why not add a pinch of mustard powder which is great with cheese. Change the herb to any of the following; rosemary, sage, chives, marjoram, parsley. Pop in a pinch of black pepper, cayenne. Naturally, you can use wholewheat flour. I just choose to always use spelt or any other simple flour, such as einkorn and kamut flour. More about those another time.
Serve warm or cold with butter. We often have these with a bowl of soup or simply make up a plate of salad with wonderful fresh vegetables…the perfect light lunch.