Cheddar & sage scones

Cheddar & sage scones

  • Rating: 5 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 8

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

  • Freezable
  • Vegetarian
Nutrition: per scone
NutrientUnit
kcal207
fat11g
saturates6g
carbs21g
sugars1g
fibre1g
protein7g
salt0.6g
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Ingredients

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. 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 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 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.

Goes well with

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    Rating: 5 out of 5.14 ratings
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