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Sage Scones

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 8 scones
1 tbsp. dried sage
1/4 pint (50 ml) milk
8 oz. (225 g) self-rising flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 oz. (25 g) unsalted butter
1 egg, beaten

Preheat the oven to 450F (230C). Place 2 baking sheets in the oven to heat through. Meanwhile, mix together the sage and milk and leave to stand for 10 minutes.

Sift the flour, baking powder and salt together and rub in the butter to form fine breadcrumbs. Using a round bladed knife, stir in the sage and milk. Bring the mixture together and then turn out onto a floured surface and knead very lightly.

Roll the dough out to a 3/4 inch (2 cm) thickness and stamp out eight rounds. Brush each round with egg and then place on the hot baking sheets. Cook for 10 minutes, until risen and golden. Serve with chunks of cheese and the pickle of your choice.

Makes: 8 Scones

Source: DianasDesserts.com
Date: October 7, 2002


Reviewer: Nancy J. Saldarini
Easy and tasty. However to get 8, you must use a 2" round. The scones bake up to only 2" by 1" high. If you are feeding more than 3, I suggest doubling. I made these to complement my homemade hearty Scotch Broth which I seasoned with a blend of herbs including sage.

Reviewer: Brian
Good flavor, although I would recommend using less than the full tablespoon of sage.


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