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Cheese please...


450g/1lb plain flour

A few sage leaves, chopped

2 tsp cream of tartar

1 tsp bread soda

1 tsp salt and twist of freshly ground black pepper

Pinch of cayenne pepper

225g/8oz farmhouse blue cheese, eg Cashel Blue

1 egg

300ml/1/2 pint yoghurt or buttermilk

1 egg, whisked with a dash of milk for glaze

Mixed sesame seeds for sprinkling on top of scones

Serves 6


1. Preheat the oven to 210⁰C/Gas 7. Mix the flour, sage, cream of tartar, bread soda, salt and pepper, and cayenne pepper in a bowl.

2. Crumble the cheese into small pieces and add to the dry ingredients with the egg and yoghurt. Mix to a soft dough.

3. Turn out onto a floured surface. Pat or roll out to about 2.5cm/1-inch thick and cut into scones with a floured 6cm/21/2 inch scone cutter. Place on a greased baking tray. Brush with the whisked egg mixture and sprinkle with mixed sesame seeds.

4. Place in oven at 210⁰C/Gas 7 for 10 minutes. Then reduce the temperature to 180⁰C/Gas 4 for 5-10 minutes.

5. Cool on a wire rack. Serve with soup or simply as a snack topped with artisan chutney.