They go perfectly with soups and stews or served simply with butter and red onion relish.
Time: 30 minutes
- 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
- Preheat the oven to 220°C/425°F/Gas Mark 7 and dust a large baking sheet with flour.
- 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.
- Add 100g of the cheeses, 1 tablespoon of the thyme and mustard powder to the bowl and mix it through the crumbs.
- 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.
- 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.
- Brush each scone with the reserved egg and milk mix, sprinkle with the remaining cheese and thyme to garnish.
- 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.