Cheddar & sage scones
- James Martin
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Makes 8
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 5 out of 5.25 ratingsRate
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Make sure you use a punchy mature cheese to shine through these savoury scones made with mustard and buttermilk
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
225g self-raising flour
-
1 ½ 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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Nutrition: per scone
- kcal207
- fat11g
- saturates6g
- carbs21g
- sugars1g
- fibre1g
- protein7g
- salt0.6g
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Method
-
step 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.
-
step 2
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.
-
step 3
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.
-
step 4
Roll out to a 3cm-thick square. Cut into quarters, then half each quarter diagonally, so you have 8 triangles.
-
step 5
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.
-
step 6
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 TIPS
CHOOSING YOUR CHEDDAR
Make sure you use a mature cheese that packs a punch, so that the flavour shines through. We used Wookey Hole Cheddar, made in Dorset, but you could also use Lincolnshire Poacher, Westcombe, Montgomery’s or Isle of Mull cheddars.
Recipe from Good Food magazine, September 2013
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A star rating of 5 out of 5.25 ratings
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