Steps
- Preheat the oven to 425°F / 220°C. Mix 225g of self-rising flour, 1½ teaspoons of mustard powder, ½ teaspoon of salt, and a little black pepper.
- Rub in 50g of cold cubed butter until crumbly. Stir in half of 100g of grated sharp cheddar and 1 tablespoon of finely chopped sage.
- Beat 1 egg with 100ml of buttermilk, reserving a little for brushing. Stir the rest into the flour to make a soft dough.
- Knead briefly on a floured surface and roll into a square 1¼in / 3cm thick. Cut into quarters, then halve each diagonally.
- Place on a floured baking sheet, brush with the reserved wash, and sprinkle with the remaining cheddar. Top each with a small sage leaf.
- Bake for 12-14 minutes, until golden, well risen, and hollow-sounding when tapped underneath.