In a stand mixer combine the flour, baking powder, salt, ¾ cup of cheddar cheese and sage and mix together with the paddle attachment. Slowly add the the ¾ cup and one tablespoon of heavy cream. Mix together until just combined - don't overdo it. On the lowest speed, stir the tomatoes into the dough. turn the dough out onto the parchment paper and press into a circle that is around an inch thick - try to make it even thickness all the way around. I used a dough cutter, but you could use a knife or pizza cutter too, cut the circle into eight pie pieces, but leave it together - don't pull them apart completely. Brush all over with the two tablespoons of cream and sprinkle the remaining cheddar cheese on top.

I baked mine for 30 minutes until the top was golden and browned up and when I slightly pulled out one of the pieces the center wasn't doughy. I eat these warm, but you can cool and they will last about two days - not likely they will be sitting there for two days though.