|Cheddar and Sage Scones|
First I would like to thank Swathi for giving me this opportunity to suggest bakes here at Baking Partners.
Lets face it I am safe baker I prefer tried and trusted recipes, and a lazy baker for I hardly open the books I buy for baking (or cooking for that matter) for that matter take up elaborate recipes.
Now at Ahmedabad airport I had picked up The BBC Good Food Issue for two reasons one it was a vegetarian one and two there was a Gordon Ramsay recipe featured. Boy was I excited! Hardly sat in the plane and that was the first page I opened, but sadly will never make it as the recipe calls for phyllo sheets , something we do not get here and I have no patience to make the sheets. So I just kept the magazine on the kitchen side shelf. I did not think I will use the magazine at all.
Then at work I saw Swathi’s message asking me to suggest bakes. I just casually mentioned savoury bakes like tarts, scone I was surprised when Swathi asked to make two.
Then I realised that at the back of my mind I had these two interesting recipes that I had noticed in the same magazine. These scones are very simple and the only complaint against them at home was why only 8 pieces or rather make one more batch !
The original recipe asked for fresh sage 10 leaves, 2 chopped fine and rest whole. I used dried sage.
The original recipe says baking time is 12-14 minutes I need 20.
Also you can roll the dough out in a square then cut it in quarters then the quarter in can be cut diagonally to get 8 triangles.
I suggest you shape out the dough in the tin or the tray you want to bake the scones. My scones went a bit wonky as I was transferring them.
Cheddar and Sage Scones
Time needed: 45 minutes
Recipe Source: bbcgoodfood.com
- 225 grms + extra for dusting self rising flour
- 1 ½ tsp english mustard powder
- A pinch salt
- A pinch pepper
- 50 grms butter, chilled and cubed
- 100 grms cheddar, grated
- 1 tblspn dried Sage + ½ tblspn
- 100 ml curds
- 50 ml water
- 1 tblspn oil, for greasing
- Preheat oven to 220°C.
- Grease and flour the baking tin.
- Whip the curds and measure. Adjust the water and whip it to get a smooth mixture. This will give you 150ml of buttermilk.
- Set aside 1 tsp of buttermilk. This is for brushing on the scones.
- Mix flour, mustard powder, salt, pepper in a bowl.
|Flour ,Mustard, Salt and Pepper|
- Rub butter till the mixture resembles fine crumbs.
- Stir in ½ the cheese and 1 tblspn sage.
|Cheese and Sage|
- Make a well in the centre of the flour and pour in the buttermilk.
- Quickly stir and mix well till the mixture forms soft and spongy dough.
- Transfer to a lightly floured surface and knead to get smooth dough.
|Shaping the dough|
- Roll in to 3 cms thick circle. Cut in quarters then the quarters again to get 8 sectors.
|Cutting the dough|
- Transfer to a baking tin.
|Transferring to the prepared tin|
- Brush the remaining buttermilk.
- Sprinkle the remaining cheese and top with sage.
|Arranging the Cheese and Sage|
- Bake for 20 minutes until they are well risen, golden and sound hollow when tapped on the bottom.