Lemon Thyme Cheese Scones

Delicious herb and cheese scones. Perfect with a bowl of soup or chili.

Course Bread

Cuisine American

Budget Cheap

Prep Time 12

Cook Time 15

Chilling in freezer 30

Total Time 57

Servings

Calories 219kcal

Equipment

Small bowl
Microplane for zesting
Medium bowl or large bowl
Pastry blender
cheese grater
small cast iron skillet 6" diameter
wooden spoon

Ingredients

¾ cups milk
Juice and zest of ½ lemon
1 ½ cups flour
½ tablespoons baking powder
¼ teaspoons baking soda
½ teaspoons salt
1 tablespoons fresh minced herbs you get to choose
4 tablespoons cold butter
¼ cup finely grated cheese I used cheddar

Instructions

Measure milk and pour into a small bowl. Cut a lemon in half and squeeze the juice into the milk. Zest the lemon and add the zest to the milk. Drop the squeezed lemon half into the bowl. Let sit at room temperature until the milk curdles and becomes thick. Remove the lemon half and scrape any milk that might be stuck on it back into the bowl.
In a medium bowl add the flour, baking powder, baking soda, salt, and herbs. Whisk to mix well. Using a cheese grater, grate the cold butter into the dry ingredients. Use a pastry blender to cut the butter into the flour mixture until it is in small pieces. Pour in the milk and cheese and stir only until the soft dough holds together.
Transfer the dough to a lightly floured surface and flatten into a thick circle about 6 inches in diameter. Cut the dough into triangles or cut with biscuit cutter.
Place the cut dough in a small cast iron skillet or other baking pan. They will rise and spread out, so if you want them softer, place them about ½ inch apart. If you like them crispy place them farther apart. I cut mine into six triangles then put five in the skillet and the extra on a small baking dish. It's the perfect treat for the cook or taste-tester in the house.
Preheat oven to 425 degrees.
While the oven is heating allow the scones to rest in the freezer for up to 30 minutes. This helps them rise better but is optional. I did it with good results so I recommend it.
Place the pan straight into the oven from the freezer and bake for 10-15 minutes. Remove from oven, brush tops with melted butter and enjoy while still warm.

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