Sage Scones


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.

Makes 12-16.