Salami and Sage Scones

From Scottish cookery writer Sue Lawrence. Really good with any kind of soup or just warm with farm butter.

• Ready In: 23 mins
• Serves: 4-5
• Yields: 8-10 scones

Ingredients

• 6  ounces self raising flour
• 2  ounces  wholemeal self-rising flour
• 1⁄4 teaspoon salt
• 2  ounces butter, cut in cubes
• 1⁄4 pint  sour milk, see note
• 6  large sage leaves
• 1  ounce  salami, finely chopped

Directions

1. Note to make sour milk add 1/2 tsp lemon juice to fresh milk and leave to stand for 2 hours at room temp.
2. preheat oven to 425°F.
3. sift flours and stir in the salt.
4. rub in the butter until mix is like fine breadcrumbs.
5. Finely chop the sage and add to mix with the salami.
6. add enough milk to make a soft dough, gently gather together and place onto a lightly floured surface.
7. press out gently until 1 inch thick.
8. cut into 8-10 rounds.
9. place on greased baking tray and bake for about 12 - 15 mins till golden brown.
10. Best eaten still warm from the oven!