James Martin Scone Recipes

CHEDDAR & SAGE SCONES

Cheddar & sage scones image

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

Provided by James Martin

Categories Afternoon tea, Snack, Treat

Time 25m

Yield Makes 8

Number Of Ingredients 7

Ingredients

225g self-raising flour
1 ½ tsp English mustard powder
50g cold butter , cubed
100g mature cheddar , grated
1 tbsp finely chopped sage , plus 8 small leaves
1 egg , beaten
100ml buttermilk

Steps:

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.

Nutrition Facts : Calories 207 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

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