Sage smoking gun with hickory wood chips (optional)
Smoked Sage Butter
Handful of sage leaves,finely chopped
1Small white onion ,finely diced
Mature Cheddar Scones
70gMature cheddar cheese,grated
Making the Smoked Sage Butter
Place the softened butter in a mixing bowl. Add the sage, white onion and smoked paprika. If you have unsalted butter make sure you add salt at this stage. Mix the ingredients together.
Place some cling film over the top of the bowl and put in the smoke using the smoke gun. Allow the smoke to infuse into the butter for 10 minutes. Give the butter a mix and repeat this process until the smoke infiltrates the butter to your desired taste.
Then roll the butter into a sausage shape about 1 inch thick and wrap in clingfilm. Place in the fridge to chill for 1-2 hours
Making the Mature Cheddar Scones
Preheat the oven to 220°C.
Using your fingertips mix the cold butter with the self-raising flour until it forms a breadcrumb like texture. Add in half of the cheese and the milk until it forms a soft dough.
Roll the dough out on a floured surface to a thickness of 2 cm. Using a circular cutter cut out the scones. It is up to you what size you want to make them, just keep a eye on them in the oven as depending on the size they could take longer to bake.
Brush the scones with milk and sprinkle over the remaining cheese. Bake on a baking sheet in the oven for 10-15 minutes until they have risen and have turned a golden brown colour.
Once cooked, transfer the scones to a wired rack to cool slightly.
Serve warm with the smoked sage butter.
The butter will still be good for up to a week if kept in the fridge and up to 2 month if kept in the freezer.