Barbeque Sausage Scone

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REC00140
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Full Size Hard Anodised Roasting Tin
Full Size Hard Anodised Roasting Tin
A1848
£49.00
Large Bake-O-Glide Cooking Liner
Large Bake-O-Glide Cooking Liner
W3516
£15.50
AGA Top Plate Mats
AGA Top Plate Mats
W2255
£11.00
Pudding Basin
Pudding Basin
W3034
£7.00
Top Dog Double Oven Glove
Top Dog Double Oven Glove
W3376
Special Price £16.25 Regular Price £25.00
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Based on an original recipe by Trisha Dunbar this rich scone base is topped with British sausages and a piquant sauce. Made in the roasting tin it serves a crowd of youngsters.

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Description

Serves 16

  • 450g (1lb) self raising flour
  • Salt to taste
  • 175g (6 oz) butter
  • 225g (8 oz) strong cheddar cheese, grated
  • Milk to mix
  • 2 medium red onions, peeled and sliced
  • 20 British sausages, medium width
  • 2 tbsp English ready-made mustard
  • 4 tbsp tomato ketchup
  • 1 tbsp piquant brown sauce

Line the large AGA roasting tin with Bake-O-Glide.

Sieve the flour and salt into a bowl and rub in the butter, or use a food processor. Add two-thirds of the cheese and mix to a soft dough with the milk. Press this mixture evenly into the tin.

Cover the onion with water and boil for a minute or two, then drain off the liquid.

Arrange the sausages in lines over the scone dough. Stir the mustard, ketchup and brown sauce together and spread over the sausages. Sprinkle over the blanched onion and then the remaining cheese.

2, 3, 4 and 5 oven AGA: Slide the roasting tin onto the second or third runners down in the Roasting Oven and bake for about 30-40 minutes until nicely browned, turn the tin half way during cooking.

Serve hot cut into slices with salad.

Rayburn cooking: Main Oven 200-220°C (400-425°F) Gas Mark 6-7. Slide the tin onto the runners towards the top of the oven and bake for about 40 minutes until nicely browned, turning the tin half way through cooking.

Conventional cooking: Bake in the centre of the oven at 220°C, fan oven 200°C, Gas Mark 7 for about 40 minutes until nicely browned, turn tin half way during cooking.

Dawn Roads, AGA Food Editor

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