Double Gloucester Scones with Sage

and buttermilk

This recipe uses our organic soft cake and pastry flour milled from English wheats, creating a fantastically voluminous scone. Use a good quality Double Gloucester, if I’m lucky I try and get my hands on some made locally to us by Jonathan Crump from the milk of pure Gloucester breed cows in Oxlynch. His Double Gloucester has a deliciously sweet and nutty flavour (almost too good to cook with!) but which complements the sage perfectly in these buttermilk scones.

Makes 8 large scones


  • handful of fresh sage leaves, finely chopped (leave a few whole to decorate)
  • knob of butter, for frying
  • 350g plain flour
  • 130g butter, cut into 1cm cubes
  • ½ tsp sea salt flakes
  • 80g finely grated Double Gloucester cheese
  • 1 tsp freshly crushed black peppercorns
  • 2 tsp baking powder
  • 2 medium eggs, beaten
  • 85ml buttermilk, plus extra to glaze


Preheat your oven to 180°C. Line a baking tray with baking parchment.

Add a knob of butter to a small frying pan, and fry the chopped sage for a couple of minutes (keep a few leaves back to decorate).

Sift your flour into a large mixing bowl. Add the cubed butter and gently rub it into the flour using your fingertips until you have a breadcrumb-like consistency.

Add the salt, grated Double Gloucester, buttery chopped sage, black pepper and baking powder and combine evenly. Slowly add the egg and buttermilk to the mixture. Work the mix with your hands to achieve a dough that is slightly on the wet side, but not sticky,

Lightly flour your work surface and roll the dough out until it is about 4cm thick using a rolling pin.

Use a pastry cutter to cut out your scones and place them on a baking tray. You can re-form the scraps and roll them out again until you have used as much of the dough as possible.

Place on the baking tray, garnish the tops with any leftover sage leaves, and glaze with a little buttermilk using a pastry brush, fixing the leaves firmly into place.

Bake for 25-30 minutes until risen and golden. Transfer to a wire rack to cool, and eat on the day of making.