A couple of weeks ago when I saw Hugh Fearnley-Whittingstall’s recipe in the Guardian, I thought it would be a great way to use my newly acquired sage plant. I’ve recently moved apartments and although I still have a “wee” kitchen, that kitchen happens to have a window with a ledge which is the perfect home for three small herb plants. I’ve also got thyme and rosemary…more good things to come, I’m sure.
Although this recipe is classified as a scone recipe, I found the result to be much like an American biscuit. The recipe calls for butter (typical of scone recipes) and buttermilk (more typical of biscuit recipes). Rather than being of the sweet variety (typical of scones), these are savory (more typical of American biscuits). Lastly, the dough is cut into round circles (although you could easily make them another shape); scones are typically triangular in shape.
Whether these are scones or biscuits is not important – they taste excellent! I plan to have these with some Roasted Potato and Leek Soup soon and think they'll make the perfect accompaniment.
The recipe for Sage and Cheddar Scones may be found here.
If you make these, be sure to come back and let me know how they turned out!