Cheddar and Sage Scones
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast; Snacks
Serves: 8
Ingredients
  • 2 cups flour, spooned and leveled
  • 1 tbsp baking powder
  • 1 tsp brown sugar
  • ¾ tsp fine sea salt
  • ½ cup cold unsalted butter, cubed
  • 1 egg
  • ½ cup whole milk, plus more for brushing
  • 1 cup shredded cheddar cheese, divided
  • 1½ tbsp minced fresh sage
Instructions
  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Toss in the butter cubes with your hands. Smush the pieces between your fingers until they are about the size of walnut halves. If at any point the butter gets too soft or warm, throw the bowl into the fridge.
  2. Next, mix in the sage and cheddar cheese. Make a well in the center of the flour butter mixture and pour in the milk and egg. Using a spoon, mix everything together. Make sure to fold up from the bottom of the bowl so that everything gets incorporated evenly. Transfer the scone dough onto a floured surface and lightly knead it a few times until it holds together. Your dough should not feel dry.
  3. Shape it into a large ½-inch thick disc. Wrap it tightly in plastic wrap and refrigerate for 1 hour.
  4. Heat the oven to 400ºF. Unwrap the scone dough and place on a lined baking sheet. Carefully slice into 8 wedges, separating each scone a little bit. Brush the tops and sides with milk. Bake on the middle rack for 20-25 minutes, until the tops are golden and crispy but there is still a little give when you push down lightly.
  5. Best served warm. Store in an airtight container at room temperature for 2-3 days.
Recipe by Lenses and Lentils at https://lensesandlentils.com/cheddar-sage-scones/