3 cups Self Raising flour, plus extra for kneading
2 tablespoons caster sugar
1 teaspoon salt
80 g butter, chilled and cut into small pieces
1 1/4 cups milk
1/2 cup grated cheese
1/2 cup finely chopped sage leaves
handful parsley leaves
Pre-heat oven to 200 degrees C.
Use fingers to rub butter into flour until you have pea sized pieces.
Stir through milk.
Knead gently on a lightly floured bench until smooth, about 5 minutes.
Roll to a 2 cm thickness.
Use a 6cm diameter round cutter to cut out scones, press remaining dough together to cut 12-16 scones.
Place on a baking tray almost touching.
Brush with milk and sprinkle with cheese. Bake for 15-16 minutes or until risen and golden. Serve with cream cheese and parsley leaves.