These light-as-air scones are fragrant with smoked paprika, sharp cheese and sage. Best eaten warm from the oven, but if you happen to have leftovers they are great halved and toasted.
1½ cups plain flour
2 teaspoons baking powder
¾ teaspoon smoked paprika
1 teaspoon sea salt
50-gram piece cold butter
100 grams aged cheddar cheese, grated
1 tablespoon finely chopped sage, plus 12 leaves for garnish
1 large egg, size 7
2 teaspoons wholegrain mustard
½–¾ cup buttermilk
Preheat the oven to 200°C fan bake.
Combine the flour, baking powder, paprika and salt in a large bowl.
Grate in the cold butter using the large holes on a box grater, then rub into the flour until it resembles fine crumbs. Coat the piece of butter in the flour as this makes it easier to hold when grating.
Stir in half of the cheese and all of the chopped sage.
Whisk the egg, mustard and ½ cup of the buttermilk together, then pour into the flour mixture and bring together with a fork to make a soft dough, adding more buttermilk if needed.
Tip on to a lightly floured bench and then form dough into a rectangle about 2cm thick. Cut into 12 small triangles and place on a lined baking tray.
Brush the tops with buttermilk then top with the remaining cheese. Brush the sage leaves with olive oil and place one on each scone.
Bake for about 12 minutes until risen and golden. We served ours warm with smoked butter.Makes 12