Sylvia A. Winters

If a cat is thrown a lemon, he builds a log cabin and spends the summer in Canada

Sausage and Carrot Scones (or Skank-Scones)

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(all measurements are approximations)

8 oz of self raising flour

4 oz of butter

1/2 Mattessons smoked pork sausage

1 carrot, peeled and finely grated

1/2 oz of sugar

3 oz of cheddar cheese, grated

1 pinch of chili powder (mild)

1 pinch of coriander

1 pinch of salt

1 teaspoon of marmalade (orange or ginger) optional

Milk optional

Egg optional


Instructions …

Flour + butter + mixing = crumbly goodness. Add a small dash of milk if you want (although this may prevent the scones from rising, it’s just easier to keep the mixture together. You wont need this if you’re using egg.), add the egg (although I didn’t include egg in my version so I can’t be sure of the effects of this ingredient. It just seems like a good idea.) and whisk it into the mixture with a fork.

Then finely cut or grate the sausage into the mixture, add the carrot, cheese, powders, salt, sugar and the marmalade  then mix together.

Add more butter or flour until it makes a dough that you can roll out and cut into small circles (or squares, if you wish).

Grease the baking tray, pre-heat the oven at 180 degrees celcius, shove the scones onto the middle shelf for 20-30 minutes (times may vary), then remove, allow to cool and eat.

Opinions on this dish vary from ‘not bad at all!’ to ‘oh my god that’s frigging disgusting’.

You may want to have a bucket handy for any vomiting that may occur (although this side effect is rare).



Written by Sylvia A. Winters

June 26, 2010 at 3:52 pm

Posted in Uncategorized

Tagged with , , ,

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