FoodCoop Recipes
Mature Cheddar and Sage Scones
Medium hard British cheese, close and firm in texture. Full flavoured, and relatively sharp to taste. Very versatile, can be used in a variety of dishes, and melts very well. One of the most popular cheese in the UK.
Prep
20 minutes
Cook
15 minutes
Serves
8
Ingredients
300g self-raising flour
2 tsp baking powder
2 tsp English mustard powder
pinch of salt
1 tsp sugar good pinch of black pepper
110g butter, cubed
3 tbsp sage, finely chopped
130g extra mature cheddar, plus extra for the topping, grated
200ml buttermilk
Method
Pre-heat oven to 200C/400F/gas 6.
In a bowl, sift the flour. Add to it, the baking powder, mustard powder, salt, sugar and black pepper. Add the butter, and rub it into the flour until it resembles breadcrumbs.
Add the sage and the cheese, and stir. Pour in the buttermilk, and combine until you have a sticky, spongy dough.
Turn the dough onto a floured surface, and form it into a round shape around 2cm thick. Use a circular pastry cutter to cut out the scone shapes, until all the dough has been used up.
Place the scone shapes onto a floured baking tray and brush with buttermilk or egg wash, and a scattering of cheddar.
Bake for 11-15 minutes, until the dough is risen and golden.
