- 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 made when lactic-acid producing bacteria are added to cream and churned to make an…
- 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
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
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.
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.
BBC Good Food Show WinterSee James Martin cooking live at the BBC Good Food Show Winter. Save 20% on tickets quote RECIPE
Choosing your cheddarMake 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.