Prep time: 10 minutes
Cook time: 10-15 minutes
Makes: 8 scones

INGREDIENTS

1½ c milk
Juice and zest of 1 lemon
3 c flour
3 tsp baking powder
½ tsp baking soda
1 tsp salt
1 Tbsp fresh thyme leaves
200 g butter, cubed
½ c grated cheese, plus extra for topping

METHOD

Preheat oven to 190°C fanbake.

Pour milk into a small bowl and add lemon juice and zest. Stir and leave to sit until the milk begins to curdle and thicken.

In a large bowl, mix combine the flour, baking powder, baking soda, salt and thyme. Add the butter and using your fingers, rub in until well combined with the flour. Add the milk and lemon mix and the grated cheese, and stir until the dough comes together.

Grease and flour your Ironclad Legacy pan and transfer the scone dough top the pan, pressing gently to the edges, dusting with more flour if needed.

Score the dough into 8 wedges using a sharp knife, sprinkle over extra cheese and bake for 10-15 minutes. Remove from oven and cut wedges from the pan while still hot. Serve with lashings of butter.