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Mushroom and thyme scones

Whether for breakfast, lunch or teatime, these melt-in-your-mouth scones are a savoury delight.


80g butter, plus extra for greasing
150g brown mushrooms, cleaned and roughly chopped
250g flour
1 tbsp baking powder
Pinch of salt
⅓ cup buttermilk
½ cup milk
2 tsp thyme leaves

1. Preheat oven to 200°C. Grease a baking tray.
2. In a small frying pan, melt 1 tbsp of the butter and fry the mushrooms until soft. Set aside.
3. In a large bowl, mix together the flour, baking powder and salt. Rub in the remaining butter with your fingertips until the mixture resembles coarse breadcrumbs.
4. Add the cooked mushrooms, buttermilk, half the milk and the thyme leaves, and mix until the dough just comes together, adding more milk if it’s too dry.
5. Tip the dough on to a lightly floured surface and flatten it slightly. Shape it into a rectangle, about 20 × 10 cm. Cut into 8 squares.
6. Place on the baking tray, brush with the leftover milk and bake for 15–20 minutes until golden brown. Allow to cool before serving.

MK TOP TIP: When making round scones, some dough will be left over that can to be gathered and reworked, which will help toughen the finished product. Square ones mean less time prepping, less waste and a lighter texture.

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