In the past couple of years, I’ve started trying to make some different things in the kitchen and two of them are bread and scones.  This clever little recipe combines the two together and makes the most amazing little loaf which is lovely fresh or toasted over the next couple of days. It will keep in an airtight container. Try a slice. Toasted with butter, truly yummy!

Ingredients

250g plain flour

15g baking powder

1 tsp cayenne pepper

½ tsp salt

60g cold unsalted butter cut into cubes

100g grated parmesan cheese

1 tsp olive oil

125ml milk

2 tsp fresh thyme leaves

1 egg

Method

1. Preheat the oven to 180 degrees and preheat a 19 x 10cm  loaf tin
2. Sieve the flour, baking powder, salt and pepper into a bowl, then rub in the butter to make a crumb like mixture
3. Add 75g of the parmesan to the mixture along with the thyme leaves and mix together
4. Beat the Egg, olive oil and milk together and pour into the scone mixture to make a dough
5. Turn the dough on a lightly flour surface and roughly shape into a rectangular shape and place into the prepared tin
6. Sprinkle the remaining parmesan on top and bake in the oven for around 30 minutes until golden on the top
7. Cool on a wire rack