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
Date: October 7, 2002