Cheese and Thyme Scones

I always have a jar of dried herbs in the pantry. I stepped out in the garden with my kitchen scissors and picked a bunch to hang up in the window to dry. Rosemary, basil mint and thyme. 

When dried, I pick the leaves of the stalks, chop them up and chuck them in a jar. Sometimes all mixed together or in their own separate jars. 

When my basil started to go to seed recently, I picked it to dry so I had it in the pantry when the plant wasn't in the garden. I usually leave at least one to go to seed, so it comes up again on it's own.

I have some basil mint though, which is great to use instead of fresh basil. Worth investing in some, just put it in a pot.

I usually make these scones with dried marjoram. Marjoram is very similar to oregano, just a different flavour. I've just planted some in the garden, the last lot died! I made them with thyme, and they are just as moorish. Fabulously rustic and perfect with soup or a fresh flavoursome salad. This recipe makes about 18 scones.

Cheese and Thyme Scones
1 cup wholemeal plain flour
1 cup wholemeal SR Flour
pinch of salt
3 Tablespoons(60gr) margarine
1/4 teaspoon dry mustard
2 tsp dried thyme
2/3 cup finely grated cheese
120 mls milk
3 tablespoons(60gr) cottage cheese*
1 tablespoon sunflower seeds

*If you don't have cottage cheese, use sour cream or yogurt. Otherwise just add another 1/4 cup milk.

Preheat oven to 220 degrees.

Place flours, salt and margarine in a bowl. Rub margarine into flour until it is all incorporated and resembles bread crumbs.

Add the mustard, thyme and cheese.

Mix in milk and cottage cheese to form a soft dough.

Roll out dough to about 2cm thickness, on a floured surface. Cut out scones with a 5cm cutter.

Place scones on a greased tray(I used olive oil spray). Brush with milk and place sunflower seeds on tops.

Bake for 12 minutes. 

An InLinkz Link-up