Sage and cheddar scones

Michael Craig

These are adapted from the famous cheese scone recipe from the Ministry of Food cafe in Wellington.

Ingredients

2 cups	Flour
2 tsp	Baking powder
1 tsp	Sugar
½ tsp	Salt
1 pinch	Cayenne pepper
1 tsp	Sage, finely chopped, plus some extra leaves (Main)
2 cups	Cheddar cheese, grated, or use tasty cheese (Main)
1 cup	Full cream milk

Directions

1. Sift the dry ingredients in a bowl, then mix in the sage and the cheese.
2. Make a well in the centre, and add the milk. Gently mix with a wooden spoon, then turn out on to a bench lightly dusted with flour. Shape into a rectangle about 3cm high, and then cut into rectangles (makes about 8).
3. Place on a baking tray lined with baking paper, and add a sage leaf to the top of each scone.
4. Bake at 220C for 15-20 minutes until golden and crisp on top.

More sage based recipes from Delaney

• Sage fried eggs
• Browned butter and sage spaghetti