I baked up these delicious savoury scones for the lovely group that came to last Sunday’s Marshmallow Making Workshop. The wholegrain mustard gives a lovely bite to the creamy cheddar. I’m a massive sage fan and could add sage to everything. I served them with camembert, olives and sun blushed tomatoes. It was followed with a Pistachio & Raspberry Cream Cake, the recipe will follow very soon. But for now here is the recipe for the scones, enjoy!
Makes 12 scones, prep time 15 mins, baking time 12 minutes.
50g cold butter, cubed
225g self-raising flour
1 tbsp wholegrain mustard
1/2 tsp of salt
100g grated cheddar
1 beaten egg
10 sage leaves, chopped
12 whole sage leaves
Heat the oven to 220c fan/220c/gas 7.
Mix the flour, mustard, salt and pinch of back pepper in a large bowl.
Add the butter to the bowl and mix by hand until it looks like fine crumbs. You can do this in a stand mixer using your flat beater attachment.
Add half the cheese and the chopped sage.
In a separate bowl mix the egg and buttermilk.
In the bowl with the flour mix, make a well in the centre, pour in the milk and egg mixture but reserve a couple of spoons of it. Stir everything together until it comes together to a dough. You can do this stage in your stand mixer.
Lightly flour your work surface and knead the dough for a minute and then using a floured rolling pin, roll it our to 2.5cm. Using a 5cm scone cutter cut as many scones as you can from the rolled dough and then knead it together again, roll it out and cut out more scones.
Place the scones on a floured baking tray and brush the top of the scones with the remaining buttermilk.
Top each with a sage leave.
Bake for 12 minutes or until golden and risen.
Enjoy, Derval x