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Farmhouse Scones with Sage & Blue Cheese

from Ireland


Preheat the oven to 210°C (425°F, Gas Mark 7).

Mix the flour, sage, cream of tartar, bread soda, salt and pepper, a cayenne pepper in a bowl. Crumble the cheese into small pieces and add to the dry ingredients with the egg and yoghurt. Mix to a soft dough. Turn out onto a floured surface. Pat or roll out to about 2.5cm think and cut into scones with a floured 6cm scone cutter. Place on a greased baking tray. Brush with whisked egg mixture and sprinkle with mixed sesame seeds.

Place in oven at 210°C (425°F, Gas Mark 7) for 10 minutes. Reduce the temperature to 180°C (350°F, Gas Mark 4) for 5-10 minutes. Cool on a wire rack.

Serve with soup or simply as a snack topped with artisan chutney.

You will need

Serves 6

450 g plain flour
1 egg
225 g farmhouse blue cheese e.g. Cashel Blue
300 ml yoghurt or buttermilk
a few sage leaves chopped
2 tsp cream of tartar
1 tsp bread soda
1 tsp salt
a little freshly ground black pepper
pinch of cayenne pepper
1 egg whisked with a dash of milk for glaze
mixed sesame seeds for sprinkling on top of scones