Cheese and Thyme Scones

By RoketJSquerl

Ingredients

• Flour - 1 3/4 cup
• Sugar - 1 tablespoon
• Baking powder - 2 1/2 teaspoons
• Salt - 1/4 teaspoon (optional)
• Butter, cold, cubed - 3 tablespoons
• Cream cheese, cold, cubed - 60 g (about 4 tablespoons or 1/4 of 250 g package)
• Sharp cheddar, grated - 150 g
• Double smoked cheddar, grated - 100 g
• Fresh thyme - 1 or 2 tablespoons
• Egg - 1 extra large
• Half and half cream - 100 ml (see note) + 1 tablespoon for brushing

Details

Servings 12
Adapted from imagelicious.com

Preparation

Step 1

makes 12 wedges

Preheat oven to 400F.

In a food processor, combine flour, sugar, baking powder and salt if using and mix a few times.

Add cold butter, cream cheese and pulse a until mixture resembles coarse crumbs.

Alternatively, you could cut in butter and cream cheese into the flour mix by using a pastry knife.

Add both cheeses, thyme and pulse a couple more to mix it in or mix it in by hand.

Add the egg, mix it in.

Add cream and mix until mixture starts to come together. If using food processor, it may still look like crumbs, but if the mixture is pinched between fingers, it should stick together.

fold the dough toward you, flatten it a little bit with your hands, move the dough quarter turn and fold again. Repeat 10 times. This will make the scones slightly

Place the dough on a baking sheet covered with parchment paper and flatten into 9-10 inch circle.

Cut into 12 wedges and slightly separate.
Brush the wedges with cream.

Bake for 30-40 minutes or until scones are baked through, springy to the touch and golden brown.

- I've made scones with heavy cream, half and half, milk or yogurt. This particular version was made with half and half, but any dairy could be used. You may also need a bit less, so add a little bit at a time.

- I added only 1 tablespoon of thyme and it was a bit lost and overwhelmed by the smoked cheese. Next time I'll add more. You can also use chives instead.

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