Since I have done one sweet scone recipe this Spring with home grown raspberries, I decided to try a savoury version: Cheddar and herb. I used garden grown herbs which are really starting to flourish in this beautiful weather we are having! I used chive, oregano and thyme; pairing the herbs with a sharp white cheddar.
Cheddar and Herb Scones
2 cups self rising pastry flour (or AP with added baking powder and salt)
1 tbsp sugar
1/3 cup cold, salted, butter
1 cup grated cheddar cheese
bunches of chopped thyme, chives and oregano- around 1/2 cup (to taste)
1 large egg
1/2 cup plus 2 tbsp plain yogurt, Greek or otherwise
grated cheese for topping the scones
1.) Preheat oven to 375 and line a baking sheet with parchment.
2.) Combine flour and sugar in a bowl, grate butter with a cheese grater into the flour mixture. Then grate the cheese and add to the flour and butter mixture. Stir in the herbs.
3.) Whisk together the egg and yogurt.
4.) Add the wet mixture and roughly mix into the dry, until just combined.
5.) Shape the dough into a disc. Be sure not to handle the dough too much or the butter will get warm and melt! We want butter flakes in the dough to rise and make flakey layers in the oven.
6.) Cut the dough disc into 8 scones and top each scone with some extra grated cheddar.
7.) Bake for 20-25 mins.