Cheesy mushroom & thyme scones

Cheesy mushroom & thyme scones

By
From
Love Your Lunches
Makes
8
Photographer
Bec Dickinson

You could make these scones in a food processor, although a couple of extra minutes of therapeutically preparing them by hand will make for a much lighter and wonderfully crumbly result.

Ingredients

Quantity Ingredient
115g chilled unsalted butter, cut into small cubes
200g button mushrooms, finely sliced
2 garlic cloves, minced
10 sprigs of thyme, leaves only
2 tablespoons roughly chopped chives
2 pinches salt
400g plain flour
3 teaspoons baking powder
75g parmesan, grated, plus extra for topping
210ml semi-skinned milk
1 large egg, lightly beaten
ricotta, to serve, (optional)
caramelised onions, to serve
butter, to serve, (optional)

Method

  1. Preheat the oven to 180°C and line a baking tray with baking parchment.
  2. In a medium saucepan, melt 1 tablespoon of the butter over a low heat, then add the mushrooms, garlic, thyme and chives. Season with a pinch of salt and sauté until the mushrooms are tender, around 8–10 minutes. Set aside.
  3. In a large bowl, sift in the flour, baking powder and a pinch of salt. Add the remaining butter and, using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Gently stir in the Parmesan and mushrooms.
  4. Using a blunt butter knife or pastry blender (this maintains the flaky texture), cut the milk into the flour and butter mixture to form a dough. It may seem a bit dry, but it will come together eventually.
  5. Turn the dough out onto a clean worksurface and knead twice or until smooth. Shape into a 17 cm round, cut into 8 wedges and place on the lined baking tray.
  6. Brush the egg over the scones, sprinkle over extra Parmesan and bake in the oven for 20–25 minutes or until risen and golden brown. Transfer to a wire rack to cool.
  7. Wrap tightly in cling film and freeze in a container.
  8. When ready to eat, defrost in the fridge overnight and reheat in the microwave until heated through. Halve and serve with ricotta and caramelised onions, or a humble swipe of butter.

Note

  • Vegetarian
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