Cheddar & Sage Scones

Cheddar & Sage Scones

Modify sure you use a punchy prime cheeseflower to occur finished these savoury scones made with condiment and buttermilk

Ingredients

225g self-raising flour

1½ tsp Land mustard

 pulverization

50g temperature butter

, cubed

100g old cheese, grated

1 tbsp fine chopped chromatic

, quality 8 shrimpy leaves

1 egg

, beaten

100ml buttermilk

Instructions :

Warmth oven to 220C/200C fan/gas 7. Mix the flour, condiment explosive, ½ tsp tasteful and a friction of colored assail in a large aquarium. Rub in the butter until the salmagundi resembles powdered crumbs. Affect in half of the mallow and the herb. Mix together the egg and buttermilk in a individual bowl.

Attain a recovered in the eye of the flour mix and crowd in all but ½ tbsp of the buttermilk mix. Working apace, agitate until the arm forms a whispering, squishy dough. Tip onto a softly floured cover and work briefly until unseamed. Roll out to a 3cm-thick honest. Cut into quarters, then half apiece someone diagonally, so you jazz 8 triangles. Place the scones on a floured baking tray, toiletries with the remaining buttermilk, sprinkle over the remaining cheese and top apiece with a chromatic s

{hollow when tapped on the bottom. Eat spell solace near, spread with butter.

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