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

Mothers group spread

September was my turn to host our monthly mothers group. With sickness in our house this month and various Mums having other engagements, I squeezed it in right at the end. There was no playgroup being school holidays, so a get together at my place fit in well. With 6 adults and 9 kids, the table and the house was a shambles, but a good shambles.

I noticed that others always had nibblies, so I did my usual spread. I didn't think it was that special and really wasn't expecting the gushing comments or any of it really being eaten. I plonked it all in the middle of our big square table and hoped for the best. There is something especially satisfying when I've managed to successfully cater and please people with food. The mums and kids had a great time. 

It's all getting rehashed for our visitors for the grand final today. I may be the first person to ever serve scones (there were some left that I didn't put out) for footy nibbles. Bravely going where no woman has been before!! ;P 

What's for brunch?

1. Warnambool vintage cheddar, Mum and dads chorizo, Always Fresh - Deli Style mixed olives, Always Fresh - Sundried tomato Strips mixed with Woolies Select Chargrilled vegetables.
2. Doritos - Nachos Cheese
3. Whipped cream
4. Boysenberry jam
5. Scones
6. Watermelon, Pineapple, cucumber, carrot, celery
7. Captains Table -Cracked Pepper water crackers, Veri Deli - Fig and mixed grain crackers
8. South Cape Spring onion and chive cream cheese

Scone anyone?

I made scones, and I can't stop eating them...help!

Jam and cream, butter and vegemite, I've had 6, cut in half, that's 12 halves!

How do you like your scones?

2 cups SR Flour

pinch salt

2 tspns butter

3/4 cup milk

Sift flour and salt. Rub in butter.

Add milk, make into dough.

Roll out to 2cm thickness and cut 

Put in a hot floured tin and bake for 7-10 minutes in hot oven.

enjoy