These cheesy parmesan and thyme scones recipes are perfect for breakfast, brunch or as a side dish.
Equipment
oven
baking sheet
parchment paper
Ingredients
2½ cups (625 mL) all-purpose flour
4 tsp (20 mL) baking powder
2 tsp (10 mL) finely chopped fresh thyme
¼ tsp (1 mL) each salt and freshly cracked pepper
½ cup (125 mL) cold unsalted butter, cut into cubes
1 cup (250 mL) 2% milk
⅓ cup (75 mL) shredded Parmesan cheese
Directions
Preheat over to 400°F (200°C). Line baking sheet with parchment paper. Stir together flour, baking powder, thyme, salt and pepper; cut in butter until mixture resembles coarse crumbs. Stir in 1 cup (250 mL) milk. Sprinkle evenly with 1/4 cup (60 mL) of the Parmesan cheese.
Transfer mixture to lightly floured surface. Without overworking, knead gently until dough just comes together; pat into 1-inch (2.5 cm) thick rectangle. Using 3-inch (7.5 cm) cutter, cut into 6 rounds, rerolling scraps to make 2 more scones.
Brush each scone lightly with milk; sprinkle tops with remaining cheese. Bake in 400°F (200°C) oven for 18 to 20 minutes or until golden. Serve warm or at room temperature.
Fresh mozzarella is best enjoyed, well, fresh, but can be wrapped tightly in cling film and stored up to 1 week in the refrigerator or frozen up to 3 months.