Quick and easy to make, these delicious herb and cheese scones are perfect with lashings of butter. Serve with hot soup for a delightful light lunch or supper.
DH and my daughter Kipper had gone out for the morning, leaving me to catch up on a million jobs around the house. Knowing they’d be back for lunch, I took the opportunity to clear out all the odds and ends of vegetables lurking in the fridge and made a big pot of soup.
Neither DH nor Kipper are big soup fans though, so to make lunch a bit more exciting for them, I thought I’d whip up a batch of something yummy, served warm from the oven, to accompany the soup. Something delicious with butter, and perfect for dunking. Something altogether better than yet another slice of toast or a handful of croutons.
Fresh from the oven!
I settled on herb and cheese scones. Who doesn’t love a scone?! I must admit that I usually make sweet scones, studded with raisins and served with jam and cream, but savoury scones are pretty wonderful too. And, joyfully, just as easy to make!
Seasoned with black pepper and a few tasty dried herbs, plus a generous dose of cheese, these scones made a delightful accompaniment to the soup. Just the thing to warm us all up on a cold January day.
As an added bonus, they also used up some ends of cheese from the fridge, too.
In case you’re wondering about the soup, it contained unspecified amounts of onion, carrot, celery, fennel, cauliflower and cabbage, as well as a tin of tomatoes and a glug of stock. I didn’t even bother to blend it. Yum.
Delicious herb and cheese scones AND an organised fridge – get in!
This made 8 herb and cheese scones.
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Herb and cheese scones
- 225 g self-raising flour (1 ⅔ cups)
- 1 tsp baking powder
- 2 tsp dried thyme
- ½ tsp ground black pepper
- 50 g butter (scant ¼ cup)
- 50 g grated cheese + a further 20g for the tops (approx. ½ cup total - keep a little back for the tops)
- 150 ml milk + a little extra to brush the tops (⅔ cup)
- Preheat the oven to 200°C (400°F).
- Put the flour, baking powder, thyme, pepper and butter in the bowl of the food processor and process briefly until the butter is incorporated and the mixture resembles fine crumbs.
- Add the 50g grated cheese and pulse a few times to mix.
- Add the milk and pulse again a few times, just until the mixture comes together.
- Tip out the dough onto a floured surface and gently bring it together into a rough circle. Pat the dough down with your hands until it is about 1½-2cm (¾-1 inch) thick.
- Use a sharp knife to cut the circle into 8 wedges. Transfer carefully to a baking sheet. Brush with the extra milk and divide the 20g grated cheese between the tops.
- Bake at 200°C (400°F) for 12-15 minutes until risen and golden. Remove from the oven and serve warm with plenty of butter.
I’m sharing this recipe with the following blog challenges and link-ups:
Tea Time Treats, organised by Lavender & Lovage and The Hedgecombers, who also hosts this month.
Credit Crunch Munch, hosted by Fab Food 4 All and co-organised by Fuss Free Flavours, and the No Waste Food Challenge, hosted by Elizabeth’s Kitchen Diary, since these scones used up my odds and ends of cheese.
Cook Blog Share, hosted by Hijacked by Twins.