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.
