Blue Cheese and Thyme Scones
These fresh and warm scones are the perfect twist to a traditional afternoon tea.
- 130g unsalted butter, chilled and cubed
- 500g self-raising flour, sifted, plus extra for rolling
- 1½ tsp sea salt flakes
- Black pepper (to taste)
- 275ml whole milk, plus extra for glazing
- 200g blue cheese
- 25g thyme
- 4tbsp Mary Berry’s Blue Cheese Dressing
- Preheat the oven to 220˚C, gas mark 8.
- In a large bowl, rub the butter into the flour until it resembles fine breadcrumbs, then add the salt and a good grind of black pepper.
- Mix in the milk and Mary Berry’s Blue Cheese Dressing with a cutlery knife until the dough starts to come together, then crumble in the blue cheese and most of the thyme.
- Knead the dough briefly, until smooth – don’t overwork it. On a lightly floured surface, roll the dough out to 2cm thick, then cut out 12 scones using a 7cm pastry cutter. Transfer to a parchment-lined baking tray.
- Brush the tops with a little milk and bake for 15-18 minutes, until golden and risen – allow to cool on a wire rack.
- Serve the scones warm and drizzle some extra Mary Berry’s Blue Cheese Dressing on top. Enjoy!