Mustard And Sage Cheese Scones

• 225 g self-raising flour
• 1 tablespoon powder English yellow mustard
• 1/2 teaspoon fine salt
• 1 grind whole black pepper
• 60 g unsalted butter, cold and diced
• 100 g English Cheddar cheese, grated
• 3 tablespoons Parmesan cheese, grated
• 1 tablespoon sage, finely chopped
• 1 egg
• 100 ml milk
• Sage leaves to decorate

1. Mix the flour, mustard, salt and pepper in a bowl
2. Rub in the cold and diced unsalted butter until the mixture resembles fine crumbs
3. Add Cheddar cheese and Parmesan cheese ( hold a handful of Cheddar to decorate) and the sage and stir
4. In a separate bowl lightly beat the egg and the milk
5. Work quickly, stiring until the mixture forms a soft, spongy dough
6. Place on a lightly floured surface and knead until smooth
7. Roll out to a 2,5cm thick square
8. Cut into quarters, then half each quarter diagonally, so you have 8 triangles
9. Place the scones on a floured baking tray, brush with milk, sprinkle over the remaining cheese and top each with some sage leaf
10. Preheat oven to 220 C / 430 F and bake for 12-14 minutes until they are well risen and golden
11. Eat while still warm, spread with butter or fill in with you favourite spread or ham

flour, yellow mustard, salt, black pepper, unsalted butter, cheddar cheese, parmesan cheese, sage, egg, milk, decorate

Taken from food52.com/recipes/24214-mustard-and-sage-cheese-scones (may not work)