Ingredients
225 g self-raising flour
1½ tsp English mustard powder
1 tsp SIDS SALT & PEPPER
50 g cold butter, cubed
100 g mature cheddar, grated
1 tbsp finely chopped sage, plus 8 small leaves
1 egg
100 ml buttermilk
Directions
Heat oven to 220/200°C fan. Mix the flour, mustard powder and SIDS SALT & 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 3 cm 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 minutes until they are well risen, golden and sound hollow when tapped on the bottom. Eat while still warm, spread with butter.
