Traditional Scottish Scones and Sausage Gravy
This is a very simple and easy recipe to prepare and the end results will certainly make everyone eating it, happy, happy, happy.
I have updated my traditional Scottish Scones recipe to bring it into the 21st century, saving time and making the recipe even easier to make.
The sausage gravy recipe is a very simple one, for flavor I like to use a good sage sausage, but feel free to use any you like and add any herbs you think your family will go for.
Ingredients for Scones and Sausage Gravy
Scones:
- ¾ cup of milk (you can substitute buttermilk for a rich alternative)
- 1 egg beaten
- 2 cups flour – sifted +2-3 Tbs extra for kneading and rolling
- 2 tbs sugar
- 1 tbs baking powder
- ½ tsp salt
- 1/3 cup of butter = 5 1/3 tbs.cut to small cubes
- 1 Tbs shortening for sheet pan
Sausage Gravy:
- 1 # loose sausage
- 1/3 cup flour
- 3 cups milk
- chopped parsley for garnish
Directions for Scottish Scones and Sausage Gravy
Scones:
Place the flour, sugar, salt and baking powder into the bowl of a large food processor. Pulse a few times to mix, Add the cubed butter and then pulse until you have a mixture similar to cornmeal.
Place this mixture into a bowl and add the Milk and egg and mix until all is combined, You should have a fairly sticky mixture.
Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half . Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).
Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top. Place onto a wire rack to cool slightly.
Sausage Gravy:
In a large sauté pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.
With the pan still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.
Add the milk and stir continuously until the mixture begins to boil and become thick.
Once thickened remove from the heat. Cut the scones in half and scoop the gravy over the top and garnish with the chopped parsley.
Here are a few items to help make this recipe:
http://amzn.to/2vbmmlL -Food Processor
http://amzn.to/2vSx56w -Large Saute Pan
Scones and sausage gravy “I couldn’t have come up with a better combination” Ach Laddie! 5 paws
Ingredients
- Scones:
- ¾ cup of milk (you can substitute buttermilk for a rich alternative)
- 1 egg beaten
- 2 cups flour - sifted +2-3 Tbs extra for kneading and rolling
- 2 tbs sugar
- 1 tbs baking powder
- ½ tsp salt
- 1/3 cup of butter = 5 1/3 tbs.cut to small cubes
- 1 Tbs shortening for sheet pan
- Sausage Gravy:
- 1 # loose sausage
- 1/3 cup flour
- 3 cups milk
- chopped parsley for garnish
Instructions
- Scones:
- Place the flour, sugar, salt and baking powder into the bowl of a large food processor. Pulse a few times to mix, Add the cubed butter and then pulse until you have a mixture similar to cornmeal.
- Place this mixture into a bowl and add the Milk and egg and mix until all is combined, You should have a fairly sticky mixture.
- Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half . Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).
- Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top. Place onto a wire rack to cool slightly.
- Sausage Gravy:
- In a large saute pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.
- With the the still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.
- Add the milk and stir continuously until the mixture begins to boil and become thick.
- Once thickened remove from the heat. Cut the scones in half and scoop the gravy over the top and garmish with the chopped parsley.
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