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Categories:
flour yellow mustard salt black pepper unsalted butter Cheddar cheese Parmesan cheese sage egg milk decorate
Viewed: 52 - Published at: 7 years agoIngredients
- 225 g self-raising flour
- 1 tablespoon powder English yellow mustard
- 1/2 teaspoon fine salt
- 1 grind whole black pepper
- 60 g unsalted butter, cold and diced
- 100 g English Cheddar cheese, grated
- 3 tablespoons Parmesan cheese, grated
- 1 tablespoon sage, finely chopped
- 1 egg
- 100 ml milk
- Sage leaves to decorate
Method
- Mix the flour, mustard, salt and pepper in a bowl
- Rub in the cold and diced unsalted butter until the mixture resembles fine crumbs
- Add Cheddar cheese and Parmesan cheese ( hold a handful of Cheddar to decorate) and the sage and stir
- In a separate bowl lightly beat the egg and the milk
- Work quickly, stiring until the mixture forms a soft, spongy dough
- Place on a lightly floured surface and knead until smooth
- Roll out to a 2,5cm 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 milk, sprinkle over the remaining cheese and top each with some sage leaf
- Preheat oven to 220 C / 430 F and bake for 12-14 minutes until they are well risen and golden
- Eat while still warm, spread with butter or fill in with you favourite spread or ham
