Cheese and thyme scones

Tamasin Day Lewis's tasty cheese scones, slathered in good country butter, make a terrific teatime treat
By Tamasin Day-Lewis
Cheese and thyme scones
  • Rating:
  • Serves: Makes 12 scones
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes plus cooling
  • Effort: easy



  • oil, for greasing
  • 225 g strong bread flour
  • 1 tbsp baking powder
  • pinch of sea salt
  • 40 g butter, diced
  • 125 g mature cheddar cheese
  • 1 tsp Dijon mustard
  • 1 tsp thyme
  • 1 tsp cayenne pepper
  • 125-150ml milk
  • butter, to serve


1. Preheat the oven to 200°C/gas 6.

2. Lightly grease a baking sheet.

3. Sift the flour, baking powder and sea salt into a bowl.

4. Rub the butter into the flour mixture until it resembles fine breadcrumbs.

5. Stir in two-thirds of the grated cheese, followed by the mustard, thyme and cayenne.

6. Using a knife, gradually cut in enough of the milk to make a soft dough.

7. Roll out the dough on a floured surface to a thickness of 1.5cm. Cut into circles with a pastry cutter or upturned glass.

8. Place the circles on the greased baking sheet. Sprinkle them with the remaining cheese and bake for 12-15 minutes.

9. Transfer to a wire cooling rack for 5 minutes, then eat hot with lashings of good country butter.

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