Heat oven to 180 degrees fan, with a baking sheet in the oven.
Mix flour, salt, baking powder, cayene together in a bowl. I like to use a whisk. Rub in the butter till it's like breadcrumbs. Sprinkle 100g of the cheese in, then mix in the milk to a soft dough. Turn onto a floured surface, pat down to al level surface rather than roll it out, as I find this keeps the scones nice and light, to about 5cm thickness. Cut out rounds, brush with remaining milk, sprinkle on remaining cheese and place on the heated baking sheet. Bake for 16 minutes till beautifully golden. And eat warm with lots of lovely butter!
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
This recipe is a white bread filled with a gorgeous buttery mushroom and garlic filling. It is mouthwatering and can accompany any meal such as pizza, lasagne, pasta etc. Or it can just be eaten on it's own as a tasty snack
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