Parmesan Thyme Scone
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 4 tablespoons cold butter
- 1 cup parmesan – romano blend cheese
- 2 teaspoons thyme fresh is great, but I only had dried
- ¾ cup + 2 tablespoons heavy cream or whipping cream or enough to make the dough cohesive
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
Mix in the cheese and thyme until evenly distributed.
Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
Pat the dough into a smooth 7″ disk about ¾” thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
Brush the scones with a bit of cream; this will help their crust brown.
Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.