You know those cold, rainy days? This is a recipe for one of those days!

Served warm with a hot cup of tea while cuddled up under a blanket by the fire. On that note, what series is everyone watching?


Serves 9

  • 2 ¼ cups all-purpose flour
  • 1 /2 cup organic brown sugar
  • 2 ½ tsp baking powder
  • ½ tsp good quality salt
  • ½ cup chopped Turkish apricots
  • 85g brie cheese
  • 1 tsp fresh thyme, chopped
  • ½ + 3 tbsp whipping cream
  • 113g unsalted butter, cold
  • 1 large free-range egg
  • ¼ tsp vanilla extract / essence


  1. Preheat oven to 350 degrees and line a baking tray with baking paper.
  2. In a large mixing bowl add flour, sugar, baking powder and salt and combine.
  3. Using your fingertips rub in the butter until it looks like loose crumbs.
  4. Add in brie, apricots and thyme and mix well.
  5. In another bowl, whisk the egg, vanilla extract and ½ cup + 2 tbsp cream and add to the dry mixture, combine well.
  6. Using your hands, gently incorporate the mixture until it becomes a dough.
  7. Lightly flour your workspace and knead gently for 1-2 minutes.
  8. Using a rolling pin, roll out the dough until around 2 cm thick and cut with a round pastry cutter, reusing the leftover dough as you go #poet
  9. Place onto a lined baking tray and brush scones with leftover whipping cream.
  10. Bake for 20 – 25 minutes or until golden brown and boil the kettle for a cup of tea!


Tip ~ if the dough seems too dry to work with add extra cream