These are my Coincidental Scones. This past Saturday I got up very early in the morning to feed our meowing and demanding cats and then tried to go back to sleep. While drifting away, I, for some reason, started thinking about scones. I love scones and I love making them, but our kitchen has been scone-less for the past eight or more months.
I woke up refreshed a couple of hours later. A. was already up, so I went to talk to him. After telling me how he got up about an hour ago to feed the cats and realizing that they now tricked us into having two breakfasts, he asked if I could make scones for breakfast. What a strange and cool coincidence! And hence, Coincidental Scones.
This is how last weekend I made two kinds of scones. First I made my Classic Scones that A. loves so much – buttery, fluffy, flaky and just a little bit sweet. Then I decided to make a few twists to the original recipe and ended up with Cheese and Thyme Scones.
These scones are smoky from the double smoked cheddar, buttery from the butter and cream cheese added into the dough and savoury from the addition of fresh thyme. Salty. Soft. Satisfying. They were great in the morning or as a snack, and I swear, I moaned when I had my last scone with my first of this season sweet, cinnamon-ey and creamy Pumpkin Spice Latte. The combination of salty cheese flavour and sweet pumpkin was explosive in my mouth.
Cheese and Thyme Scones
makes 12 wedges
Flour – 1 3/4 cup
Sugar – 1 tablespoon
Baking powder – 2 1/2 teaspoons
Salt – 1/4 teaspoon (optional)
Butter, cold, cubed – 3 tablespoons
Cream cheese, cold, cubed – 60 g (about 4 tablespoons or 1/4 of 250 g package)
Sharp cheddar, grated – 150 g
Double smoked cheddar, grated – 100 g
Fresh thyme – 1 or 2 tablespoons
Egg – 1 extra large
Half and half cream – 100 ml (see note) + 1 tablespoon for brushing
- Preheat oven to 400F.
- In a food processor, combine flour, sugar, baking powder and salt if using and mix a few times.
- Add cold butter, cream cheese and pulse a until mixture resembles coarse crumbs.
- Alternatively, you could cut in butter and cream cheese into the flour mix by using a pastry knife.
- Add both cheeses, thyme and pulse a couple more to mix it in or mix it in by hand.
- Add the egg, mix it in.
- Add cream and mix until mixture starts to come together. If using food processor, it may still look like crumbs, but if the mixture is pinched between fingers, it should stick together.
- Turn the dough onto a floured work surface and knead a few times until a ball forms.
- Now for the interesting part: fold the dough toward you, flatten it a little bit with your hands, move the dough quarter turn and fold again. Repeat 10 times. This will make the scones slightly flakey.
- Place the dough on a baking sheet covered with parchment paper and flatten into 9-10 inch circle.
- Cut into 12 wedges and slightly separate.
- Brush the wedges with cream.
- Bake for 30-40 minutes or until scones are baked through, springy to the touch and golden brown.
– I’ve made scones with heavy cream, half and half, milk or yogurt. This particular version was made with half and half, but any dairy could be used. You may also need a bit less, so add a little bit at a time.
– I recommend using smoked cheese as it gives the scones a very unique flavour, but it’s not required. You can just use all one cheese.
– My oven always takes longer to bake, but these could be done in as little as 30 minutes. My oven took 40.
– I added only 1 tablespoon of thyme and it was a bit lost and overwhelmed by the smoked cheese. Next time I’ll add more. You can also use chives instead.