Cheddar & sage scones

Name: Cheddar & sage scones
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: English, British, Scottish, European
Ingredients: 225 grams self-raising flour; 2 teaspoons English mustard powder; 50 grams cold butter, cubed; 100 grams mature cheddar, grated; 1 Tbsp finely chopped sage, plus 8 small leaves; 1 egg, beaten; 100 milliliters buttermilk

If you have around 25 minutes to spend in the kitchen, Cheddar & sage scones might be a great lacto ovo vegetarian recipe to try. For 38 cents per serving, you get a breakfast that serves 8. One portion of this dish contains approximately 8g of protein, 11g of fat, and a total of 215 calories. If you have self-raising flour, mustard powder, sage, and a few other ingredients on hand, you can make it. It is a very budget friendly recipe for fans of European food. Cornmeal Scones with Sage and Cheddar, Parmesan Sage Scones, and Mini sage & onion scones are very similar to this recipe.

Instructions

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

Mix the flour, mustard powder, 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.

Ingredients you will need

Mustard Powder

Black Pepper

Butter

Cheese

All Purpose Flour

Sage

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Mix together the egg and buttermilk in a separate bowl.

Ingredients you will need

Buttermilk

Egg

Equipment you will use

Bowl

Make a well in the centre of the flour mix and pour in all but 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.

Ingredients you will need

Buttermilk

Flour Mix

Dough

Roll out to a 3cm-thick square.

Ingredients you will need

Roll

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.

Ingredients you will need

Buttermilk

Cheese

Sage

Equipment you will use

Baking Pan

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.

Ingredients you will need

Butter

Spread

Equipment you will use

Oven

Equipment

Oven

Bowl

Baking Pan

Ingredients

Servings:

225grams

self-raising flour 2teaspoons

English mustard powder 50grams

cold butter, cubed 100grams

mature cheddar, grated 1Tbsp

finely chopped sage, plus 8 small leaves 1

egg, beaten 100milliliters

buttermilk

Recommended wine: Cream Sherry, Moscato Dasti, Port

Scone works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.