Bursting with cheddar and thyme flavours, these cocktail-sized cheese scones are perfect for any gathering. They’re quick to prepare and delightful to savour, so gather your ingredients and enjoy these delicious scones next time you host high tea.

Ingredients

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)

Method

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 the cheese scones for 12-15 minutes or until they are golden and sound hollow when tapped.

Cool the cheese scones 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.

Nine cheese and thyme scones on a pink platter. — *(Credit: Nicky Ryan)*

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.