Sage and cheddar scones
Photo by Michael Craig
These are adapted from the famous cheese scone recipe from the Ministry of Food cafe in Wellington.
- Sift the dry ingredients in a bowl, then mix in the sage and the cheese.
- 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).
- Place on a baking tray lined with baking paper, and add a sage leaf to the top of each scone.
- Bake at 220C for 15-20 minutes until golden and crisp on top.
More sage based recipes from Delaney