A common component of the bouquet garni, and of herbes de Provence, thyme is an excellent compliment to most cheeses. Thyme, which was used by the Romans to purify their homes and to treat respiratory issues and coughs, was believed to be a source of great courage. Courage or not, they do add a nice perfume to our savory little scones. Try pulling through the sprigs through the tines of a fork to remove the tiny leaves from their woody stems.
1 cup sweet potatoes, cooked and mashed
1 tablespoon olive oil
1 ½ cups all-purpose flour
1 cup whole wheat flour cup granulated sugar
6 tablespoons Gouda cheese, grated
½ teaspoon fresh thyme, chopped
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cold butter, cut up
2/3 cup milk
1 egg, lightly beaten
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a food processor combine all dry ingredients, grated Gouda and thyme, and process until fully combined. Add butter and pulse until mixture resembles coarse crumbs. Transfer to a large bowl. Add mashed sweet potato and milk and using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface, Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. The dough will still be very moist and a bit sticky. Lightly roll dough into a 1/2-inch-thick rectangle. Use a sharp knife to cut dough into 3” squares and then cut each square on the diagonal into small triangles. Re-roll scraps as necessary.
Place sconelettes ½” apart on the lined baking sheet. Brush tops with egg and bake about 20 minutes or until golden. Enjoy the delicious scent of the thyme as it purifies your house and fills you with courage! Serve them warm with butter.