Butter, for greasing
1½ cups self-raising flour
1 tsp sea salt flakes
1 tbsp thyme leaves
1 cup grated cheddar cheese
80g butter, diced
¾ cup milk, plus extra for brushing
Extra 125g butter, at room temperature
Micro herbs, to decorate (optional)
Preheat oven to 220°C. Grease a lamington tin with butter. Sift flour into a large bowl. Stir in salt, thyme and cheese. Rub in butter with your fingertips until mixture resembles breadcrumbs.
Make a well in the centre and add milk. Using a round-ended knife or spatula, stir with a cutting motion until combined. Knead for no more than 1 minute. Using a rolling pin, roll out dough until 2cm thick.
Using a 3.5cm round cutter, cut out rounds. Arrange in tin so rounds are just touching each other. Brush with extra milk. Bake for 12-15 minutes or until scones are golden and sound hollow when tapped.
Cool on a wire rack then separate, cut in half and sandwich together with extra butter. Arrange on a platter and decorate with micro herbs, if desired.
Tip: These scones can be made ahead of time, stored in a sealed Tupperware container and frozen for up to 2 months.