Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Cornish Cheddar and sage scones

British 40 Mins Prep · 25 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper.
Sieve the flour and baking powder into a large mixing bowl along with the salt and sugar. Using the largest side, grate the cold butter directly into the flour along with the cheese. Using your fingertips, rub in the butter to form coarse breadcrumbs. In a separate jug, combine the egg, cream and yoghurt and whisk together until combined. Add the liquid to the flour mixture. Using a butter knife, cut it into the flour mixture. This keeps the butter cool and prevents over-mixing.
Place the dough on a lightly floured work surface. Using the outer side of your hand, flatten the dough into a disc. Cut it in half and place the two halves on top of each other to create the buttery layers. Flatten again with the side of your hand until approx. 3cm thick and then slice into even-sized wedges. Place them on the baking sheet. Place a sage leaf in the centre of each scone and brush the tops and sides of the scones with the milk. Bake for approx. 20-25 minutes or until they are golden.
Allow the scones to cool for 15 minutes then serve with the salmon trimmings, a dollop of créme fraîche and fresh dill.