Cheddar Sage Scones Recipes

Steps:

• 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.
• 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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
• Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
• Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
• Bake in the preheated oven until light golden brown, about 15 minutes.

Steps:

• Preheat oven to 450 F and grease or line with parchment a large baking sheet.
• Into a large bowl sift flour, baking powder, baking soda, sugar and salt.
• Cut in butter until it resembles meal.
• Stir in sage, bacon and cheddar until well distributed.
• Blend eggs with 2/3 cup buttermilk and stir into the dry ingredients with enough of the remaining buttermilk (and a few extra tbsp of buttermilk if needed) until the mixture just forms a dough (it will be just slightly sticky).
• Gather into a ball and knead very gently about 3 or 4 times (I do this right in the bowl).
• Divide dough into 3 approximately equal parts.
• Pat each part of dough into a thick circle about 1 1/4 to 1 1/2 inch thick on a lightly floured surface.
• With a sharp knife cut into 6 to 8 wedges.
• Place scones about 1 inch apart on prepared pan.
• Brush tops with a little cream or evaporated milk, this helps with browning and can be omitted if desired.
• Bake for about 10 to 12 minutes or until done and golden.