“Cheddar Sage Scones”

  • 1¼ cups all-purpose flour
  • 1 cup cake flourcheddarsagescone
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon dry sage or 2-3 tablespoons fresh sage, minced
  • ½ cup soft salted butter
  • 4 ounces sharp Cheddar cheese, shredded
  • ½ cup 1% milk, room temperature
  • 1 extra large egg, room temperature

Preheat oven to 400°. Coat a large baking sheet with cooking spray or grease lightly. In a large bowl, combine the first 6 ingredients. Add the butter and cheese and combine. In a 1-cup glass measure, whisk together the milk and egg, then add to flour mixture and combine just until incorporated. Turn out onto a floured surface. With floured hands, knead dough a few times, then pat into a 1″ thick circle, about 8″ in diameter. Cut into 8 wedges. Place on prepared sheet 1″ apart. Bake at 400° for 12-16 minutes, until light golden brown on bottom. Let stand 5 minutes on pan. Keep leftovers covered at room temperature. Makes 8.