Cheese & Sage Scones - Serves 8

Ingredients

 225 g self-raising flour, plus extra for dusting
 1 ½ tsp mustard powder
 ¼ tsp baking soda
 ½ tsp sea salt flakes
 ¼ tsp ground black pepper
 50 g chilled butter, cubed
 100 g Dubliner Lighter Red Sliced, roughly broken up
 1 tbsp finely chopped fresh sage, plus 8-10 small whole leaves
 1 egg, beaten
 80 ml buttermilk

Directions

1

Heat oven to 220° C / 200°C fan / gas 7 and line a baking tray with parchment paper.

2

Whisk together the flour, mustard powder, baking soda, salt and pepper in a large bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles fine crumbs.

3

Stir in two thirds of the crumbled Dubliner Lighter Red cheese and the chopped sage.

4

Whisk together the egg and buttermilk in a separate bowl then set aside about 3 tbsp of the buttermilk mix in a small bowl for brushing the scones.

5

Make a well in the centre of the dry mix and pour in the buttermilk mix. Use a dull knife or wooden spoon to quickly mix into a shaggy dough.

6

Finish bringing the dough together by tipping onto a lightly floured surface and lightly kneading by hand.

7

Flatten dough to a thickness of about 3cm then use a round pastry cutter (about 6cm) to stamp out 8 scones. You can bring together the scraps and stamp out a few more if you can.

8

Arrange the scones on the prepared tray then brush the tops with the reserved buttermilk mixture. Sprinkle over the remaining cheese and top each with a sage leaf.

9

Bake until well risen and golden, about 12-14 minutes. Tip: They should sound hollow if you tap the bottom. Eat while warm with butter.

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Ingredients

 225 g self-raising flour, plus extra for dusting
 1 ½ tsp mustard powder
 ¼ tsp baking soda
 ½ tsp sea salt flakes
 ¼ tsp ground black pepper
 50 g chilled butter, cubed
 100 g Dubliner Lighter Red Sliced, roughly broken up
 1 tbsp finely chopped fresh sage, plus 8-10 small whole leaves
 1 egg, beaten
 80 ml buttermilk

Directions

1

Heat oven to 220° C / 200°C fan / gas 7 and line a baking tray with parchment paper.

2

Whisk together the flour, mustard powder, baking soda, salt and pepper in a large bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles fine crumbs.

3

Stir in two thirds of the crumbled Dubliner Lighter Red cheese and the chopped sage.

4

Whisk together the egg and buttermilk in a separate bowl then set aside about 3 tbsp of the buttermilk mix in a small bowl for brushing the scones.

5

Make a well in the centre of the dry mix and pour in the buttermilk mix. Use a dull knife or wooden spoon to quickly mix into a shaggy dough.

6

Finish bringing the dough together by tipping onto a lightly floured surface and lightly kneading by hand.

7

Flatten dough to a thickness of about 3cm then use a round pastry cutter (about 6cm) to stamp out 8 scones. You can bring together the scraps and stamp out a few more if you can.

8

Arrange the scones on the prepared tray then brush the tops with the reserved buttermilk mixture. Sprinkle over the remaining cheese and top each with a sage leaf.

9

Bake until well risen and golden, about 12-14 minutes. Tip: They should sound hollow if you tap the bottom. Eat while warm with butter.

Cheddar & Sage Scones
IngredientsDirections