Cheddar & sage scones

Cheddar & sage scones

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Makes 8

Make sure you use a punchy mature cheese to shine through these savoury scones made with mustard and buttermilk

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per scone

kcalories
207
protein
7g
carbs
21g
fat
11g
saturates
6g
fibre
1g
sugar
1g
salt
0.6g

Ingredients

  • 225g self-raising flour
  • 1½ tsp English mustard powder
  • 50g cold butter, cubed
  • 100g mature cheddar, grated
  • 1 tbsp finely chopped sage, plus 8 small leaves
  • 1 egg, beaten
  • 100ml buttermilk

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Method

  1. Heat oven to 220C/200C fan/gas 7. Mix the flour, mustard powder, ½ tsp salt and a grinding of black pepper in a large bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in half of the cheese and the sage. Mix together the egg and buttermilk in a separate bowl.
  2. Make a well in the centre of the flour mix and pour in all but ½ tbsp of the buttermilk mix. Working quickly, stir until the mixture forms a soft, spongy dough. Tip onto a lightly floured surface and knead briefly until smooth. Roll out to a 3cm-thick square. Cut into quarters, then half each quarter diagonally, so you have 8 triangles. Place the scones on a floured baking tray, brush with the remaining buttermilk, sprinkle over the remaining cheese and top each with a sage leaf. Bake for 12-14 mins until they are well risen, golden and sound hollow when tapped on the bottom. Eat while still warm, spread with butter.

Recipe from Good Food magazine, September 2013

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Comments

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terena's picture

I've never had savoury scones before, but this has definitely made me a convert! I didn't have any sage and I used milk rather than buttermilk, but they were still perfect. The cheesy flavour is subtle, and they go great with soup

valbox's picture

Ooh! These were scrummy. Didn't put the sage leaf on top though...I didn't fancy it catching and getting burnt, it would have spoiled it. Also, I set my alarm for 12 minutes when I popped them in the oven, but looked them after about 10 minutes, and they already looked as done as the one's in the picture above...which is a bit too well done for me and the kids. Never-the-less they tasted great with the homemade soup I made to go with them.

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