Marrow chutney
What will you do with your courgette glut? Make the most of them in a fruity chutney with ginger, apples, sultanas and shallots
Cheddar & sage scones
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8
Skip to ingredients
- 225g self-raising flour
- 1 ½ tsp English mustardpowder
- 50g cold buttercubed
- 100g mature cheddargrated
- 1 tbsp finely chopped sageplus 8 small leaves
- 1 eggbeaten
- 100ml buttermilk
Nutrition: per scone
- kcal207
- fat11g
- saturates6g
- carbs21g
- sugars1g
- fibre1g
- protein7g
- salt0.6g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Mix the flour, mustard powder, ½ tsp salt and a grinding of black pepper in a large bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in half of the cheese and the sage. Mix together the egg and buttermilk in a separate bowl.
step 2
Make a well in the centre of the flour mix and pour in all but ½ tbsp of the buttermilk mix. Working quickly, stir until the mixture forms a soft, spongy dough. Tip onto a lightly floured surface and knead briefly until smooth. Roll out to a 3cm-thick square. Cut into quarters, then half each quarter diagonally, so you have 8 triangles. Place the scones on a floured baking tray, brush with the remaining buttermilk, sprinkle over the remaining cheese and top each with a sage leaf. Bake for 12-14 mins until they are well risen, golden and sound hollow when tapped on the bottom. Eat while still warm, spread with butter.
