Mallon’s Pork Sausage Cheese & Tomato Scone
227g Mallon’s’s Pork Sausages
325g Self Raising Flour
1 teaspoon Baking Powder
1 teaspoon Bicarbonate of Soda
Freshly milled Salt & Pepper
75g Butter, chilled and cut into cubes
70g Sun Blush tomatoes, chopped
150g Grated Cheddar
4 tablespoons Tomato Chutney
Dry fry the sausages in a non stick pan for 2 – 3 minutes until golden, keep turning as they cook. Remove from the pan & set aside.
Preheat an oven to 180oC / (160oC Fan) / Gas mark 4
Sieve flour, baking powder, bicarbonate of soda & salt into a large mixing bowl & use your fingertips to rub in the butter in until it resembles fine breadcrumbs.
Stir in chopped tomatoes, buttermilk, half the cheese & mix to form a dough. Tip the dough onto a clean, lightly floured surface & knead into a ball.
Use a rolling pin to roll the dough to a large circular scone, roughly 25cm (10 inch) in diameter & 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 & push a partly cooked sausage into each.
Sprinkle with the remaining cheese & bake in a hot oven for 25 minutes until golden.
Serve with butter & tomato chutney.