Savoury scones.

Made with sausage meat, gruyère and parsley

Ingredients

• 2½ cups self-raising flour (can also use gluten free self raising flour)

• ½ cup thickened cream

• ½ cup milk

• pinch of salt

• 3 tbsp parsley, chopped

• ¼ cup Gruyère cheese, grated

• 2 pork and fennel sausage, squeezed out of their casing

• 1 tablespoon olive oil

• 1 beaten egg, for brushing

Instructions

1. Preheat your oven to 200ºC and line a tray with baking paper.

2. Cook the sausage meat in a hot pan with olive oil until golden and slightly crispy. Cool down.

3. Place flour, milk, cream and salt in the bowl of a food processor fitted with blade. Pulse to combine, then process 5-6 seconds until a soft dough forms.

4. Scrape onto a floured bench. If too sticky, dust with a little extra flour. Add chopped parsley, cooked sausage and cheese and gently knead to combine. Don’t overwork. Spread onto a sheet of baking paper to 3 cm thick. Divide into 8 pieces using a pastry cutter and place them close together. Brush the top with beaten egg and bake for 18-20 minutes or until pale golden, puffed up and delicious.

5. Serve warm, with extra ham and cheese, if you like.