{"id":16049,"date":"2025-06-16T10:00:00","date_gmt":"2025-06-16T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=16049"},"modified":"2025-06-14T09:06:11","modified_gmt":"2025-06-14T08:06:11","slug":"granary-thyme-scones","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/granary-thyme-scones\/","title":{"rendered":"Granary Thyme Scones"},"content":{"rendered":"<p>From Sainsbury&#8217;s<\/p>\n<p>These soft aromatic scones are great served with soup and salads.<\/p>\n<p>&nbsp;<\/p>\n<p>Serves: Makes 12recipe<br \/>\nPreparation time: 30 Minutes<br \/>\nCooking time: 10 Minutes<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredients<img decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/granery%20thyme%20scones.jpg\" \/><\/h4>\n<p>125g self-raising flour<br \/>\n1 teaspoon baking powder<br \/>\na pinch of salt<br \/>\n125g granary flour<br \/>\n50g butter, plus extra for greasing<\/p>\n<p>2 teaspoons chopped thyme or a teaspoon dried thyme<br \/>\n2 tablespoons milk<br \/>\n1 medium size egg, beaten<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>Preheat the oven to 220\u00b0C, 425\u00b0F, gas mark 7.<\/p>\n<p>Sift the self-raising flour with the baking powder and salt. Mix in the granary flour.<\/p>\n<p>Rub the butter into the flours and stir in the thyme. Add the milk and egg to make a soft dough.<\/p>\n<p>Roll out to 1cm thick and cut into rounds. Place on a well greased baking tray and bake in the preheated oven for 10 minutes.<\/p>\n<p>Cool a little and serve warm, heaped in a basket with sprigs of flowering thyme if you like.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Sainsbury&#8217;s These soft aromatic scones are great served with soup and salads. &nbsp; Serves: Makes 12recipe Preparation time: 30 Minutes Cooking time: 10 Minutes &nbsp; Ingredients 125g self-raising flour [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23272,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[507,585,2461,2780],"class_list":["post-16049","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-baking","tag-herbs","tag-recipes","tag-scones"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/16049","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=16049"}],"version-history":[{"count":1,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/16049\/revisions"}],"predecessor-version":[{"id":16050,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/16049\/revisions\/16050"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23272"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=16049"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=16049"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=16049"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}