Elevate your picnic spread with these savoury mushroom and cheddar scones 🧺. Buttery, flavour-packed, and perfect to make ahead, they even freeze beautifully for easy hosting. Ingredients: Olive oil 250g chestnut mushrooms, sliced 1 garlic clove, minced 8 thyme sprigs 350g plain flour 1 tbsp baking powder ½ tsp cayenne pepper 1 tsp salt + black pepper 115g unsalted butter (chilled) 200g cheddar, grated 170g Greek yoghurt 55ml water 30g parmesan, grated Method: Pop the butter and cheese in the freezer while you cook the mushrooms (this helps create flaky layers). Heat a little olive oil and cook mushrooms with salt and pepper for 5 mins until golden. Add garlic and thyme, cook for 2 mins more. Mix flour, baking powder, cayenne, salt and pepper. Grate in the chilled butter and cheese, then add mushrooms and combine. Stir together yoghurt and water, then mix into the dough until it just comes together. Preheat oven to 170°C. Shape dough, layer it by folding over itself 3–4 times, then press into a 2cm thick rectangle. Chill for 5 mins, cut into 8, brush with yoghurt and top with parmesan. Bake for 30 mins until golden. #MakeItAMushroomMoment #EnjoyItsFromEurope - @makeitamushroommoment