Farmhouse Scones with Sage & Blue Cheese
from Ireland
Method:
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 |