Cheese and Thyme Scones | LDE London
Dame Cathy Sloman Although scones are always at their absolute best on the day they’re baked, this recipe does make more than four - you can reheat them the next day or freeze them, they will still...
Ingredients
- 2 eggs
- 340g self raising flour
- ½ tsp baking powder
- 1 tsp fine sea salt
- Pinch of ground black pepper
- Pinch of cayenne pepper (optional)
- ½ tsp English mustard powder
- 85g unsalted butter
- 3-4 sprigs thyme
- 130g Cheddar or other hard cheese
- 170g buttermilk
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