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Lemon Thyme Cheese Scones

Delicious herb and cheese scones. Perfect with a bowl of soup or chili.
Course Bread
Cuisine American
Keyword cheese, lemon, meyer lemon, scones, thyme
Prep Time 12 minutes
Cook Time 15 minutes
Chilling in freezer 30 minutes
Total Time 57 minutes
Servings 6
Calories 219kcal

Equipment

  • Small bowl
  • Microplane for zesting
  • Medium bowl
  • Pastry blender
  • cheese grater
  • small cast iron skillet 6" diameter

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. Pour in the milk and cheese and stir only until 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.

Nutrition

Serving: 1Scone | Calories: 219kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 455mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 330IU | Calcium: 134mg | Iron: 2mg