Cheesy sausage and jalapeno scones or biscuits are so light and fluffy! Perfect for breakfast, brunch, dinner, picnics, and parties. Freezer friendly too!

Prep Time    : 10 mins
Cook Time   : 10 mins
Total Time    : 20 mins

Servings      : 8-12


·         350g self-raising flour (US Measure is 2 cups and 13 tablespoons)
·         1/4 tsp Salt
·         1/4 tsp Pepper
·         1/2 tsp dried Thyme
·         1 tsp baking powder
·         3 oz or 85 g butter, cubed
·         3/4 cup or 175 ml milk
·         1/2 Tablespoon lemon juice
·         3 Tablespoons Jalapenos, Chopped
·         3 Sausages
·         1 Cup or 100 g Cheese, grated
·         1 beaten egg, to glaze

Please ensure you use Self Raising Flour for this recipe and not All Purpose / Plain Flour. I cannot say if making your own mix of Self-raising will work. The best scones need to rise properly and not taste of soda or baking powder, and so the above ingredients are what I can advise for best results.


1.   Preheat oven to 220C/ 425 F / Gas 7. Also, preheat your baking tray.
2.   Using a pair of scissors, cut the sausages into small pieces and fry in a pan until golden. Set aside.
3. Chop the jalapenos into small pieces and place on kitchen paper if you have used the pickled type.
4. In a mixing bowl, add the sifted flour, salt, pepper, dried thyme, and baking powder, and combine.
5.   Add the butter and rub in with your fingers until the mixture looks like fine crumbs.
*If you have a food processor, you can add the above and pulse until combined. Using a flat bladed knife, stir in the sausage, jalapenos, and cheese. Combine everything.
6.   Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the lemon juice, then set aside for 2 minutes.
7.   Make a well in the dry mix, then add the liquid and combine it quickly with a flat bladed knife.
    8.    When it starts coming together, I use my hand to gently gather the dough           around the side of the bowl so it’s nice and smooth.
9.  Once combined, place it on a well-dusted work surface.It will be quite a wet dough at first. Dust some flour on the work surface and place the dough on the surface. Shake some more flour on the dough and your hands, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4 cm (1 1/2 inches) deep.

When you turn the dough out on to the work surface, it will be sticky and a little wet at first. Don’t worry about this as you need to dust your hands and dough. Try to handle the dough as little as possible, and not be heavy-handed. This will cause the scones to be heavy and tough

10.Take a 5cm (2 inches) cutter and dip it into some flour. Plunge in a single movement into the dough, then repeat until you use up the dough.

*** See tip below for cutting.
By this point, you’ll probably need to press what’s left of the dough back into a round to cut out another four. Try not to overwork the dough, be light with your hands when reshaping.

To ensure your scones rise vertically in the oven, when you use your cutter, be sure to cut the scone in one vertical action straight down through the dough. When removing the cutter, DO NOT do a twisting action, but remove the cutter straight up. If you twist the cutter, this will destroy the structure of the dough and you will not get the scones to rise properly with the classic break apart in the middle look.

11.Brush the tops with beaten egg then carefully place onto the PRE HEATED baking tray.
12.Bake for 10 mins until risen and golden on the top.
13.Pop the scones on a cooling rack or serve warm from the oven. These scones will freeze very well once cooked in an airtight bag, just defrost and reheat if you want them warmed through. Delicious!

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