- 225g self-raising flour
- 1 and a half tablespoon English mustard powder
- 50g cold butter, cubed
- 100g mature cheddar, grated
- 1 tablespoon finely chopped sage, plus 8 small leaves
- 1 egg, beaten
- 100ml buttermilk
Heat oven to 220C/200C fan/gas seven. Mix the flour, mustard particles, half teaspoon salt, and a grinding of black pepper in a big pot.
Rub in the butter till the mixture matches fine crumbs. Mix in half of the cheese and the sage. Mix collectively the egg and buttermilk in a separate pan.
Make a well in the middle of the flour mix and flow in all but half a teaspoon of the buttermilk mix. Working fast, stir until the mixture forms a light, spongy dough.
Tip onto a softly floured surface and knead briefly till smooth. Roll out to a three cm-thick square. Divide into quarters, then half each quarter diagonally, so you have eight triangles.
Place the scones on a floured baking tray, brush with the leftover buttermilk, spray over the remaining cheese and cover each with a sage leaf. Bake for 12-14 mins till they are well risen, golden, and sound hollow when rapped on the bottom. Eat while still heated, spread with butter.