I got the idea for these savoury Scone Dogs in a lovely cook book I was given at Christmas ‘Modern Jewish Baker’ by Shannon Sarna published by The Countryman Press. In this book she makes ‘Challah Dogs’ which are hot dog sausages wrapped in challah dough.

I thought why not try hot dog sausages wrapped in scone dough? I tried both putting a layer of fried onion in with the sausage and also mixing the onion into the scone dough with the latter definitely getting the vote and thumbs up from my family.

Here is my recipe:

Ingredients you will need to make Scone Dogs

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• 8 ounces / 225 grams chopped onions
• 1 tablespoon olive oil
• 1 pound / 450 grams self raising flour
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon mustard powder
• 2 teaspoons baking powder
• 4 ounces / 115 grams softened butter
• Approx. 10 fluid ounces / 300 mls buttermilk or full cream milk
• 18 chipolata sausages
• 1 egg beaten

Directions

1. Saute the chopped onion in the olive oil until soft and beginning to brown, allow to cool.
2. Pre-heat your oven to 220°C / 200°C fan / 425°F / Gas mark 7.
3. Sieve the flour, salt, pepper, mustard powder and baking powder into a mixing bowl.
4. Add the butter and rub in until the mixture resembles fine breadcrumbs.
5. Stir in the cooled onions and the buttermilk/full cream milk and mix to a soft dough.
6. Turn out on a floured surface and knead very lightly until smooth.
7. Roll out until about 1 cm / 3/8 inch thick.
8. Cut into 3 inch / 7.5 cm strips and divide these strips into 4 inch / 10 cm lengths.
9. Place a chipolata sausage on each piece and brush edges of dough with a beaten egg.
10. Roll the dough around the sausage sealing the long edges. Place on a baking tray lined with baking parchment with the seal underneath.
11. When you have used all your cut pieces of dough, gather the scraps together and re-roll until all the dough and sausages are used.
12. Brush the scones with beaten egg and cook in the pre-heated oven for approximately 20 minutes until well risen and golden brown.
13. Ideally Serve warm.

Scone Dogs

Recipe by Scones Plus More Course: SnacksCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

40

minutes

Cooking time

20

minutes

Total time

1

hour 

10

minutes

Ingredients

• 8 ounces / 225 grams chopped onions

• 1 tablespoon olive oil

• 1 pound / 450 grams self raising flour

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon mustard powder

• 2 teaspoons baking powder

• 4 ounces / 115 grams softened butter

• Approx. 10 fluid ounces / 300 mls buttermilk or full cream milk

• 18 chipolata sausages

• 1 egg beaten

Directions

• Saute the chopped onion in the olive oil until soft and beginning to brown, allow to cool.
• Pre-heat your oven to 220°C / 200°C fan / 425°F / Gas mark 7.
• Sieve the flour, salt, pepper, mustard powder and baking powder into a mixing bowl.
• Add the butter and rub in until the mixture resembles fine breadcrumbs.
• Stir in the cooled onions and the buttermilk/full cream milk and mix to a soft dough.
• Turn out on a floured surface and knead very lightly until smooth.
• Roll out until about 1 cm / 3/8 inch thick.
• Cut into 3 inch / 7.5 cm strips and divide these strips into 4 inch / 10 cm lengths.
• Place a chipolata sausage on each piece and brush edges of dough with a beaten egg.
• Roll the dough around the sausage sealing the long edges. Place on a baking tray lined with baking parchment with the seal underneath.
• When you have used all your cut pieces of dough, gather the scraps together and re-roll until all the dough and sausages are used.
• Brush the scones with beaten egg and cook in the pre-heated oven for approximately 20 minutes until well risen and golden brown.
• Ideally serve warm.

Serving Scone Dogs

I think my Scone Dogs are nicest served warm but my daughter froze some and popped one into each of my grandchildren’s lunch boxes in the morning and they were defrosted and ready to eat in time for their lunch. They said they were almost as nice cold.

Do let me know if you try these Scone Dogs or, as I’m having a bit of a savoury scone experimental phase at the moment, my spicy Olive and Chorizo Scones with Manchego Cheese scones from last week!

Until next time Happy Baking!