|450 g||plain flour|
|225 g||farmhouse blue cheese e.g. Cashel Blue|
|300 ml||yoghurt or buttermilk|
|a few sage leaves chopped|
|2 tsp||cream of tartar|
|1 tsp||bread soda|
|a little freshly ground black pepper|
|pinch of cayenne pepper|
|1||egg whisked with a dash of milk for glaze|
|mixed sesame seeds for sprinkling on top of scones|
Preheat the oven to 210°C (425°F, Gas Mark 7).
Mix the flour, sage, cream of tartar, bread soda, salt and pepper, a cayenne pepper in a bowl. Crumble the cheese into small pieces and add to the dry ingredients with the egg and yoghurt. Mix to a soft dough. Turn out onto a floured surface. Pat or roll out to about 2.5cm think and cut into scones with a floured 6cm scone cutter. Place on a greased baking tray. Brush with whisked egg mixture and sprinkle with mixed sesame seeds.
Place in oven at 210°C (425°F, Gas Mark 7) for 10 minutes. Reduce the temperature to 180°C (350°F, Gas Mark 4) for 5-10 minutes. Cool on a wire rack.
Serve with soup or simply as a snack topped with artisan chutney.