Thyme, sour cherry and brie scones

Name: Thyme, sour cherry and brie scones
Prep time: 10 min
Cook time: 10 min
Ingredients: 250 g self-raising flour (plus extra for dusting); 1/2 tsp salt; 75 g butter (diced); 1 tbsp fresh thyme leaves; 100 g dried sour cherries; 125 g brie (diced); 1 free-range egg (large); 100 ml milk (plus extra for brushing)

If you're after an alternative to crackers and bread to serve up with your cheese, whip up a batch or two of these thyme, sour cherry and brie scones.

These brie scones are definitely not just for summer!

If you're after an alternative to crackers and bread to serve up with your charcuterie and cheese (we are fast-approaching the entertaining season after all!), be sure to whip up a batch or two of these delicious thyme, sour cherry and brie scones. Dried thyme works just as well as fresh if you've already got some in your pantry, and the best bit? The brie scone dough hardly needs to be kneaded at all! Simply work it enough to smooth out the edges.

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8 people

Servings

10 mins

Preparation Time

10 mins

Cooking Time

Ingredients

250 g self-raising flour (plus extra for dusting)
1/2 tsp salt
75 g butter (diced)
1 tbsp fresh thyme leaves
100 g dried sour cherries
125 g brie (diced)
1 free-range egg (large)
100 ml milk (plus extra for brushing)

Instructions

Preheat the oven to 220°C/200°C fan/gas mark 7. Grease a baking tray and line the base with baking paper. 

Place the flour and salt in a large mixing bowl then rub in the butter using your fingertips until the mixture resembles breadcrumbs. Add 1/2 tbsp thyme leaves (add more for a stronger taste), the dried cherries and brie then stir until well combined.

Add the egg and milk then bring together firstly with a round ended knife and then your hands if necessary to form a dough. Turn out onto a lightly floured surface and knead very gently. Form into a round approximately 16cm in diameter and flatten the top.

Cut the dough in half then cut each half into four triangles. Place the triangles onto the prepared baking tray and brush the top of each with a little milk. Bake for 10 mins until golden. Delicious served with cold meat and chutney. 