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Prep 30 mins
Cook 12 mins
I wanted to try using the fresh sage that has been growing in my garden for 6 years and has never been used when I came across an interesting biscuit recipe in my files clipped from Gourmet magazine's Feb 1997 issue. I prefer scones so I adapted the recipe. I served these with our Canadian Thanksgiving dinner and they were a big hit. My picky eater son asked me to make them again which really surprised me since I thought the sage would scare him off. You must use fresh sage for these. Dried just won't give the same result. Prep time is my estimate.
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 4 teaspoons sugar
- 1⁄2 teaspoon salt
- 4 tablespoons finely chopped fresh sage leaves
- 10 tablespoons unsalted cold butter, cut into pieces
- 5 tablespoons chopped or crumbled crisply cooked bacon
- 1 1⁄2 cups grated cheddar cheese, old or sharp
- 2 large eggs, slightly beaten
- 1 cup buttermilk, well shaken
- cream or evaporated milk, to brush tops
- Preheat oven to 450 F and grease or line with parchment a large baking sheet.
- Into a large bowl sift flour, baking powder, baking soda, sugar and salt.
- Cut in butter until it resembles meal.
- Stir in sage, bacon and cheddar until well distributed.
- Blend eggs with 2/3 cup buttermilk and stir into the dry ingredients with enough of the remaining buttermilk (and a few extra tbsp of buttermilk if needed) until the mixture just forms a dough (it will be just slightly sticky).
- Gather into a ball and knead very gently about 3 or 4 times (I do this right in the bowl).
- Divide dough into 3 approximately equal parts.
- Pat each part of dough into a thick circle about 1 1/4 to 1 1/2 inch thick on a lightly floured surface.
- With a sharp knife cut into 6 to 8 wedges.
- Place scones about 1 inch apart on prepared pan.
- Brush tops with a little cream or evaporated milk, this helps with browning and can be omitted if desired.
- Bake for about 10 to 12 minutes or until done and golden.