Vintage Cheddar Scones
"Scones are my ultimate morning comfort food. I serve these savoury scones with crispy streaky bacon, black pudding a few spoons of scrambled eggs with baked beans.”
4 people
25 minutes
10 minutes
Ingredients
- 4 tsp Baking Powder
- 150 g Butter cubed
- 150 ml Buttermilk
- 100 g Cheddar Cheese grated
- 1 - Egg
- 1 tsp Mustard optional
- 3 sprigs Sage fresh, chopped
- 1 pinch Salt and Pepper
- 500 g Self-Raising Flour
- 1 sprig rosemary fresh, chopped
Method
- Preheat the oven to 160˚C.
- Line a baking sheet with parchment paper.
- Place the flour, baking powder and butter, cheese, chopped sage and rosemary in a bowl and rub together until it resembles breadcrumbs.
- Add the egg and pour in the buttermilk and gently combine and it forms a dough. Avoid overworking the dough to ensure a better rise of the scones.
- Place the dough onto a lightly floured surface and roll to 3 cm thick. Using a 6cm pastry cutter, stamp out 4-6 scones.
- Place them onto the prepared baking tray. Brush with some egg wash and sprinkle on some extra cheese if desired.
- Place in the oven and bake for 20-25 minutes.
- Remove from the oven and serve warm.
