Cheddar & sage scones

• self-raising flour↗225g g
• English mustard↗1 ½ tsp tsp

  powder

• cold butter↗50g g

  cubed

• mature cheddar↗100g g

  grated

• finely chopped sage1 tbsp tbsp

  plus 8 small leaves

• egg↗1

  beaten

• buttermilk↗100ml ml

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Mix the flour, mustard powder, ½ tsp salt and a grinding of black pepper in a large bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in half of the cheese and the sage. Mix together the egg and buttermilk in a separate bowl.

2. 2

   Make a well in the centre of the flour mix and pour in all but ½ tbsp of the buttermilk mix. Working quickly, stir until the mixture forms a soft, spongy dough. Tip onto a lightly floured surface and knead briefly until smooth. Roll out to a 3cm-thick square. Cut into quarters, then half each quarter diagonally, so you have 8 triangles. Place the scones on a floured baking tray, brush with the remaining buttermilk, sprinkle over the remaining cheese and top each with a sage leaf. Bake for 12-14 mins until they are well risen, golden and sound hollow when tapped on the bottom. Eat while still warm, spread with butter.