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Cheesy Mushroom Thyme Scones

These savory cheesy mushroom and thyme scones might be your new favorite. Prepare them by hand for a much lighter and wonderfully crumbly result.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Breakfast
Keyword: bread, cheese, scones
Servings: 8 scones
Calories: 353kcal
Author: Bec Dickinson

Ingredients

  • 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)

Instructions

  • 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.

Notes