+
0 (0)

Breads

Thyme-cheese scones

Thyme-cheese scones
Bob Chamberlin / Los Angeles Times

TWO wildly opposing trends of recent years -- artisanal bakeries and the low-carb diet -- have taken a toll on one of the greatest traditions in American cooking. Starting in Colonial times or even earlier, homemade quick breads such as ... Read more

Total time: 25 minutes | Makes 14 biscuits
  • 2 cups flour
  • 1 cup freshly grated Parmigiano-Reggiano or aged cheddar
  • 1 tablespoon chopped fresh thyme (or chives, or dill)
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/8 teaspoon cayenne
  • 5 tablespoons cold unsalted butter
  • About 1 cup heavy cream

Step 1Heat the oven to 425 degrees. Combine the flour, cheese, thyme, baking powder, sugar, salt and cayenne in a mixing bowl and toss with a fork to mix well. Cut the butter into thin slices and rub the butter into the dry ingredients with just the tips of your fingers until the mixture resembles coarse crumbs. Drizzle the cream over while tossing with the fork and mix just until a soft dough forms (you may not need all the cream). Turn out onto a lightly floured board and knead lightly with the heel of your hand until the dough just clings together with no dry spots.

Step 2Pat the dough out until it's one-half inch thick. Using a biscuit cutter or two (one-fourth-inch-wide) glasses, cut into rounds (or cut into triangles with a sharp knife). Arrange on an ungreased baking sheet at least 1 inch apart.

Step 3Bake in the center of the oven for 10 to 12 minutes, until golden brown. Serve hot.


HAVE YOU TRIED


Salted Bitter Melon and Green Tomatoes
Salted Bitter Melon and Green Tomatoes

Hasiba’s Honeyed Marinated Eggplant
Hasiba’s Honeyed Marinated Eggplant

Romesco with grilled bread, spring onions and shrimp
Romesco with grilled bread, spring onions and shrimp

Andouille-turkey salad with spiced pumpkin seeds
Andouille-turkey salad with spiced pumpkin seeds

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

Barrel & Ashes hoe cake
Savory rolls
Olive and rosemary focaccia
Bread Sticks (Grissini)