It seemed time to share a recipe from 'Sconetastic Sunday'...
Brie and Sage Fondant Scones
500g plain or strong white flour - whatever you have but not self raising
100g butter or good margarine
20g baking powder
1 heaped tsp grain mustard
Fresh sage, chopped
50g grated cheddar
Egg to glaze
Rub fat into flour and baking powder lightly and with your finger tips. Mix in mustard, a good handful of sage leaves, chopped and the grated cheddar. Add the water and mix to a soft dough quickly but do not knead or over-work the dough. Split the dough into two even pieces. Roll each piece out into a square just over 1cm thick, tucking the edges under as you roll to get each piece as even and square as possible. Mark the first square into 9 equal squares (3 x 3 for the non-mathematicians) but do not cut the dough right through. Push a 1cm cubed piece of brie into the middle of each little square. Place the other square of rolled out dough over the top, taking care to make sure the sides match up. Roll the whole piece in both directions to seal the dough together around the brie and until the whole piece is now just under 2cm thick. Mark again into nine equal squares. Glaze with a beaten egg and then cut cleanly into 9 scones.
Space out on a baking sheet lined with baking parchment. Rest for 10-20 minutes. Bake at 220 degrees centigrade for 12-15 minutes until the top is golden brown but there is still a little give in the sides.
The Brie is fondant while the scones are still warm!