I’m going to visit Italy and my other half’s parents tomorrow, and I’ve been trying to make something nice for them that I can bring across borders. Finally decided to make some cheese and sage scones, I’ve made them in the past and really like them. Also, there’s no sugar added so that should be ideal. Hope they like them 🙂
Makes 5 medium-big scones
1 cup self-raising flour
1/4 tsp salt
ground black pepper
25g cold unsalted butter, cubed
1 tsp wholegrain mustard sauce
45-50ml full cream milk
1 small egg, beaten (save 1 Tbsp for glazing)
50g cheddar cheese, grated
1/2 Tbsp sage (I used dry sage but fresh would be good)
1 Tbsp beaten egg + 1 Tbsp milk
Preheat oven to 220 deg C. Line a baking tray with baking paper.
1. Sift flour, salt and pepper into a large mixing bowl.
2. Rub butter into flour until they resemble bread crumbs.
3. Add cheddar cheese to the flour and mix briefly.
4. In a small bowl mix the milk, mustard sauce and egg.
5. Make a well in the middle of the bowl. Add the milk/mustard sauce/egg and incorporate all together to form a soft smooth dough. This should take only up to 5 minutes. Do not overmix as the heat from hands will cause the cheese to melt.
6. Roughly roll the dough into a cylinder and cut into 5 portions, each about 2 cm thick.
7. Place dough on the baking tray, gently flatten.
8. Brush with glaze, top with grated cheese.
9. Bake for 12-15 minutes, until the top is golden brown. The scones are done when they sound hollow when tapped at the bottom.
Best eaten warm! Because of the cheese and sage, they already taste good on their own.