Cheddar Thyme Scones

Makes 12

INGREDIENTS:

380g plain flour, sieved

2 tsp bicarbonate of soda

50g butter, cubed

240g mature Cheddar cheese, grated

1 tbsp fresh thyme leaves, chopped

260g buttermilk

1 egg

1 tsp Dijon mustard

sea salt

METHOD:

Preheat oven to 180oC (fan).

Sieve the flour and bicarbonate of soda into a large mixing bowl. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in two-thirds of the grated cheese, followed by half the thyme.

Whisk together the egg, mustard and buttermilk in a jug. Make a well in the center of the flour mix, and gradually pour in the buttermilk using a fork to bring it together to form a soft dough. Keep a bit of the liquid back for glazing the scones.

Roll out the dough on a floured surface to a thickness of 2 cm (1 inch). Cut into circles with a pastry cutter or upturned glass. Place the scones on a baking tray. Brush the scones with the remaining buttermilk, sprinkle the remaining cheese, thyme and sea salt on top.

Bake in the pre-heated oven for 12-15 minutes. Transfer to a wire cooling rack to cool.