Ingredients

• 1 Tbs Dried Sage
• 150 ml milk
• 225g self raising flour
• 1½ tsp baking powder
• ½ tsp Sea Salt
• 25g butter
• 1 medium egg (beaten)
• 30g Mature cheddar cheese (grated)

Method

1. Pre-heat the oven to 230°C.
2. Place 2 sheets of grease proof paper on a baking trey and place in the oven to heat through. Meanwhile, mix together the Sage and milk and leave to stand for 10 minutes.
3. Sieve the flour, baking powder and Salt together and rub in the butter to form fine breadcrumbs.
4. Use a spoon stir in the Sage and milk. Bring the mixture together and then turn out onto a floured surface and knead very lightly.
5. Roll the dough out to a 2cm thickness and stamp out eight rounds. Brush each scone with the beaten egg and then place on the hot baking sheets.
6. Cook for 10 minutes, until risen and golden. Place cheese on scones for final 5 mins of cooking
7. Let cool and Enjoy!