Savoury Scones - Option 1


  • 2 ½ cups F.G Roberts Self-raising flour
  • ½ cup thickened cream
  • ½ cup milk
  • Pinch of salt
  • 3 tbsp parsley, chopped
  • ¼ cup Gruyere cheese, grated
  • 2 pork and fennel sausage – squeezed out of their casing
  • 1 tbsp olive oil
  • 1 beaten egg for brushing


  1. Preheat oven to 200c and line a tray with baking paper
  2. Cook the sausage meat in a hot pan with olive oil until golden and slightly crispy and allow to cool.
  3. Place flour, milk, cream and salt in a bowl and combine until a soft dough forms
  4. Scrape dough onto a floured bench. If too sticky, dust with a little extra flour. Add chopped parsley, cooked sausage and cheese and gently knead until combined. Don’t overwork.
  5. Spread onto a sheet of baking to 3cm thick. Divide into 8 pieces using a pastry cutter (or sharp knife) 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.
  6. Serve warm