They go perfectly with soups and stews or served simply with butter and red onion relish.


Time: 30 minutes
Serves: 8

  • 500g self-raising flour, plus extra for dusting
  • 120g butter, chilled
  • 1 tsp baking powder
  • Pinch of salt
  • 75g Irish cheddar cheese, grated
  • 50g Young Buck blue cheese
  • 2 tbsp chopped fresh thyme
  • 1 tsp English mustard powder, optional
  • 250ml milk, plus extra for brushing
  • 2 large free-range eggs
  • Butter, for serving


  1. Preheat the oven to 220°C/425°F/Gas Mark 7 and dust a large baking sheet with flour.
  2. Combine the flour, baking powder and salt in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs.
  3. Add 100g of the cheeses, 1 tablespoon of the thyme and mustard powder to the bowl and mix it through the crumbs.
  4. In a measuring jug, whisk together the milk and egg until combined. Pour this into the crumb mixture (leaving about 1 tbsp of the mix in the jug) and mix through two spoons until a rough dough forms. Use your hands to push the dough together, making sure to include any mixture that's stuck on the sides of the bowl.
  5. Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1"). Shape into a rectangular shape, cutting off the sides for clean edges. Cut the dough into 8 rectangular pieces.
  6. Brush each scone with the reserved egg and milk mix, sprinkle with the remaining cheese and thyme to garnish.
  7. Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden-brown colour on top. Transfer to a wire rack to cool slightly before serving warm with butter.