It took me a while to get these little suckers right. At first they were too dry, then they were as damp as a wet sponge........finally, I got there!
I happened to flick through an old Welsh recipe book a wee while ago and saw a bread recipe with leek and sage. It sounded like an interesting combination so I thought I would try and make them into scones (hence the trial and error!) These scones are super easy, quick and taste delicious. Perfect for brunch or a picnic......just don't forget some yummy salty butter to serve!
225g plain flour
4 teaspoons baking powder
salt and pepper
60g unsalted butter, cubed and chilled
50g grated tasty cheese
40g unsalted butter
1 leek (approx 100g worth of white part finely sliced)
about 5 small sage leaves, (about the size of your little pinky or smaller)chopped finely
how to make your leek and sage scones
In a saucepan slowly melt the butter then add the leeks and a pinch of salt. Cook slowly until lovely and silky and they smell sweet. Add the sage, stir until cooked through then set aside to cool. (for at least 30 mins)
Pre-heat oven to 220C
Put flour and baking powder in a bowl. Mix.
add butter until mix resembles fine breadcrumbs. stir in cheese and leek and sage mix. make a well and pour in milk and egg mix (making sure you reserve about a tablespoon for the tops)
Bring together into soft dough. Knead on a floured bench and roll out to a 2cm thickness. Use a scone cutter. Place scones on a tray lined with baking paper, close together without touching. Brush tops with leftover milk/egg mix. Bake for 12-14 mins.