Best Cheddar Sage Scones Recipes

CHEDDAR & SAGE SCONES

Cheddar & sage scones image

Make sure you use a punchy mature cheese to shine through these savoury scones made with mustard and buttermilk

Provided by James Martin

Categories Afternoon tea, Snack, Treat

Time 25m

Yield Makes 8

Number Of Ingredients 7

Ingredients

225g self-raising flour
1 ½ tsp English mustard powder
50g cold butter , cubed
100g mature cheddar , grated
1 tbsp finely chopped sage , plus 8 small leaves
1 egg , beaten
100ml buttermilk

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.

Nutrition Facts : Calories 207 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

SAGE, BACON AND CHEDDAR SCONES

Sage, Bacon and Cheddar Scones image

I wanted to try using the fresh sage that has been growing in my garden for 6 years and has never been used when I came across an interesting biscuit recipe in my files clipped from Gourmet magazine's Feb 1997 issue. I prefer scones so I adapted the recipe. I served these with our Canadian Thanksgiving dinner and they were a big hit. My picky eater son asked me to make them again which really surprised me since I thought the sage would scare him off. You must use fresh sage for these. Dried just won't give the same result. Prep time is my estimate.

Provided by teapotter

Categories Scones

Time 42m

Yield 18 serving(s)

Number Of Ingredients 12

Ingredients

4 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons baking soda
4 teaspoons sugar
1/2 teaspoon salt
4 tablespoons finely chopped fresh sage leaves
10 tablespoons unsalted cold butter, cut into pieces
5 tablespoons chopped or crumbled crisply cooked bacon
1 1/2 cups grated cheddar cheese, old or sharp
2 large eggs, slightly beaten
1 cup buttermilk, well shaken
cream or evaporated milk, to brush tops

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.