Scones don’t have to be sweet, as shown by these savory mushroom thyme treats.
You could make these scones in a food processor, although a couple of extra minutes of therapeutically preparing them by hand will make for a much lighter and wonderfully crumbly result.
- 1/2 cup chilled unsalted butter cut into small cubes
- 2 1/4 cups button mushrooms finely sliced
- 10 sprigs of thyme leaves only
- 2 tbsp roughly chopped chives heaped
- 2 pinches salt
- 3 1/4 cups plain all-purpose flour
- 3 tsp baking powder
- 3/4 cup Parmesan grated plus extra for topping
- 7 fl oz semi-skinned milk
- 1 large egg lightly beaten
- ricotta to serve (optional)
- Caramelized onions to serve
- Butter to serve (optional)
- Preheat the oven to 350ºF and line a baking tray with baking parchment.
- In a medium saucepan, melt 1 tablespoon of the butter over a low heat, then add the mushrooms, garlic, thyme, and chives. Season with a pinch of salt and sauté until the mushrooms are tender, around 8–10 minutes. Set aside.
- In a large bowl, sift in the flour, baking powder, and a pinch of salt. Add the remaining butter and, using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Gently stir in the parmesan and mushrooms.
- Using a blunt butter knife or pastry blender (this maintains the flaky texture), cut the milk into the flour and butter mixture to form a dough. It may seem a bit dry, but it will come together eventually.
- Turn the dough out onto a clean work surface and knead twice or until smooth. Shape into a 7-inch round, cut into 8 wedges, and place on the lined baking tray.
- Brush the egg over the scones, sprinkle over extra Parmesan and bake in the oven for 20–25 minutes or until risen and golden brown. Transfer to a wire rack to cool.
- Wrap tightly in cling film (plastic wrap) and freeze in a container.
- When ready to eat, defrost in the fridge overnight and reheat in the microwave until heated through. Halve and serve with ricotta and caramelized onions, or a humble swipe of butter.