- 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
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.
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.