Mature Cheddar and Sage Scones

19 Aug

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There is something soothing about going into the kitchen early in the morning and turning simple, everyday ingredients into something magnificent. It really relaxes me and always ensures I have a really calm and happy day. Things are so hectic at the moment because of the Florence trip (I’m soooo excited!) so I really needed something to chill me out, this was the perfect answer. Not only did I have a great baking “therapy” session to start my day but I ended up with these fantastic scones and believe me nothing smells better coming out of the oven then super cheesy scones!

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The sage and mustard are subtle but compliment the cheesy flavors well. The one thing I would highly recommend is that you use really tangy mature cheddar so that you have a real sharpness from the scones. These are great as is or used to accompany loads of different meals such as scrambled eggs for a decadent brunch, a steaming bowl of soup for lunch or alongside a meaty main for dinner.

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Mature Cheddar and Sage Scones (Makes 5-6)

225g plain flour

1tsp cream of tartar

1/2tsp baking soda

a pinch of salt

50g butter, cold and cubed

70g mature cheddar, grated (Plus extra for the top)

1 heaped tsp dried sage

21/2tsp mustard powder

a pinch of salt and pepper

1/4 pint milk, plus a drop extra for glazing)

  • Preheat the oven to 230°c/450°f.
  • Sieve the flour, cream of tartar, baking soda and salt into a large bowl. Add the cubed butter and rub into the flour using your fingertips until it resembles breadcrumbs.
  • Stir in the grated cheese, sage, mustard powder and season to taste with salt and pepper.
  • Make a well in the centre and add most of the milk. Mix together with a wooden spoon, add the remaining milk if necessary until it forms a soft dough.
  • Turn out onto a floured surface and roll out to about 1inch thick, cut into roughly five rounds.
  • Place the rounds on a baking sheet lined with baking parchment. Brush with some extra milk and top with more grated cheese.
  • Bake in the oven for 10mins until golden.

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