These savory cheesy mushroom and thyme scones might be your new favorite. Prepare them by hand for a much lighter and wonderfully crumbly result.
Keyword: bread, cheese, scones
Author: Bec Dickinson
1/2cupchilled unsalted buttercut into small cubes
2 1/4cupsbutton mushroomsfinely sliced
10sprigs of thymeleaves only
2tbsproughly chopped chivesheaped
3 1/4cupsplain all-purpose flour
3/4cupParmesangrated plus extra for topping
7fl ozsemi-skinned milk
1large egglightly beaten
ricottato serve (optional)
Caramelized onionsto serve
Butterto 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.
Used with permission from Love Your Lunches: Vibrant & Healthy Recipes to Brighten Up Your Day by Bec Dickinson, Hardie Grant Books, 2017.