Cheddar & Sage Scones

by

Drop

POSTED Thu, July 30, 2015

Serves

12

Total Time

35 MINS

Calories

259

We made these delicious scones with fresh sage, but thyme or rosemary would be great too! In any case, they're soft and cheesy and peppery. So good!

recipe-image

    INGREDIENTS


  • Egg icon
    Egg

    1 (about 50 g)

  • Buttermilk icon
    Buttermilk

    250 ml (about 250 g)

  • All purpose flour icon
    All purpose flour

    400 g (about 3 cups)

  • Baking powder icon
    Baking powder

    25 g (about 1 ⅝ tablespoons)

  • Dry mustard icon
    Dry mustard

    7.5 g (about 7 ½)

  • Salt icon
    Salt

    1 pinch (about 0.38 g)

  • Black pepper icon
    Black pepper

    1 pinch (about 0.13 g)

  • Cayenne pepper icon
    Cayenne pepper

    1 pinch (about 0.13 g)

  • Unsalted butter icon
    Unsalted butter

    110 g (about ½ cup)cubed

  • Cheddar cheese icon
    Cheddar cheese

    150 g (about 1 ½ cups)grated

  • Fresh sage icon
    Fresh sage

    5 g (about 16 ⅔)chopped

  • Buttermilk icon
    Buttermilk

    15 g (about 1 tablespoon)

  • Cheddar cheese icon
    Cheddar cheese

    as neededgrated

    METHOD


  • 1. Pre-heat oven - 200°C
  • 2. Grease a clean baking sheet
  • 3. Add egg and buttermilk to a clean small bowl
  • 4. Whisk together and set aside
  • 5. Add all purpose flour, baking powder, dry mustard, salt, black pepper and cayenne pepper to a clean large mixing bowl
  • 6. Whisk briefly
  • 7. Rub in unsalted butter the dough
  • 8. Transfer milk mixture to dough
  • 9. Add cheddar cheese and fresh sage to the dough
  • 10. Mix briefly until dough forms
  • 11. Turn out on lightly-floured surface
  • 12. Flatten until 1 cm thick
  • 13. Cut out
  • 14. Place dough on baking sheet
  • 15. Add egg to a clean small bowl
  • 16. Mix in buttermilk to the eggs
  • 17. Brush scones with eggs
  • 18. Sprinkle with cheddar cheese
  • 19. Bake - 13 min, 200°C
  • 20. Serve

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