Recipe: Cheddar Cheese Soup Scones
From Clodagh’s Kitchen Diaries, by Clodagh McKenna
Friday, March 15, 2013
Makes 8 Scones
1 3/4 cups all-purpose flour
1 teaspoon baking powder
pinch of sea salt
4 tablespoons butter
1 cup mature Cheddar cheese, grated
1 teaspoon chopped thyme leaves
1/2 cup milk
oil, for greasing
Preheat the oven to 400˚F.
Sift the flour, baking powder, and sea salt into a bowl. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in two-thirds of the grated cheese, followed by the thyme. Gradually pour in enough of the milk to make a soft dough.
Roll out the dough on a lightly floured surface to about 1/2 in thick and use a pastry cutter or upturned glass to cut circles. Transfer the scones to a greased baking sheet and sprinkle the remaining cheese over the scones. Bake in the oven for 12–15 minutes, then transfer to a wire cooling rack for 5 minutes.