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SERVES

8

Mallon’s Pork Sausage Cheese & Tomato Scone

INGREDIENTS

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

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 & 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.