Olhausen’s pork sausage, cheese and tomato scone

Olhausens pork sausage, cheese and tomato scone

Preparation time: 10 minutes  |  Cooking time: 25 minutes  |  Serves: 8

You will need a rolling pin, a large mixing bowl and a baking tray

Ingredients:

227g Olhausen’s pork sausages

325g Self raising flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

Freshly milled salt and peper

75g butter, chilled and cut into cubes

70g sun blush tomatoes, chopped

140ml buttermilk

150g grated cheddar

To serve

100g butter

4 tablespoons tomato chutney

Method:

Dry fry the sausages in a non stick pan for 2 – 3 minutes until golden, keep turning as they cook. Remove from the pan and set aside.

Preheat an oven to 180oC / (160oC Fan) / Gas mark 4

Sieve flour, baking powder, bicarbonate of soda and salt into a large mixing bowl and use your fingertips to rub in the butter in until it resembles fine breadcrumbs.

Stir in chopped tomatoes, buttermilk, half the cheese and mix to form a dough.

Tip the dough onto a clean, lightly floured surface and knead into a ball.

Use a rolling pin to roll the dough to a large circular scone, roughly 25cm (10 inch) in diameter and place onto a large baking tray.

Score the scone into eight triangular sections. Make a shallow slit in the centre of each triangle with a sharp knife and push a partly cooked sausage into each.

Sprinkle with the remaining cheese and bake in a hot oven for 25 minutes until golden.

Serve with butter and tomato chutney.