Cheddar & sage scones

Cheddar & sage scones

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 10 mins Cook: 15 mins


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

  • Freezable
  • Vegetarian

Nutrition: per scone

  • kcal207
  • fat11g
  • saturates6g
  • carbs21g
  • sugars1g
  • fibre1g
  • protein7g
  • salt0.6g


  • 225g self-raising flour
  • 1½ tsp English mustard powder



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 50g cold butter, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g mature cheddar, grated
  • 1 tbsp finely chopped sage, plus 8 small leaves



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Claire V
5th Sep, 2017
Just made this recipe with forgotten-in-the-fridge reblochon and ground cumin instead of sage leaves. Perfect!
11th Jul, 2015
Used chives instead of sage, lovely scones
6th Nov, 2014
Really great recipe!
20th Apr, 2014
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
12th Sep, 2013
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?