Mini cheddar, walnut and thyme scones

Makes: 26 Prepare & Cook:


  • 250g spinneysFOOD Self-Raising Flour, plus extra for dusting
  • 1½ tsp baking powder
  • 50g butter, softened
  • 200ml milk
  • 150g spinneysFOOD Cheddar, coarsely grated, plus extra to serve
  • 50g walnuts, crumbled, plus extra to serve
  • 4 tbsp thyme leaves
  • onion chutney, to serve


  1. Preheat the oven to 220°C, gas mark 7. Line a large baking tray with baking paper.
  2. Sift the flour, baking powder and a pinch of salt into a bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs.
  3. Pour in the milk and add 125g grated cheddar, the crumbled walnuts and all but 1 tbsp thyme. Stir together until the mixture forms a sticky dough.
  4. Turn out onto a lightly floured surface and roll to 2cm thick. Stamp out 26 x 4cm rounds, transfer to the prepared tray and scatter over the remaining grated cheddarand thyme.
  5. Bake for 8-10 minutes until golden and well risen. Serve warm or cold with cheddar, walnuts and onion chutney.

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