Continental breakfast with hot cross scones and pork sausages

By YOU Digital
15 April 2019


Preparation: 15 Min | Cooking: 30-40 Min | Serves 6



500ml (2c) self-raising flour

60ml (¼c) castor sugar

pinch of salt

125ml (½c) raisins

5ml (1t) ground cinnamon

5ml (1t) ground ginger

5ml (1t) ground cloves

2,5ml (½t) white pepper

2,5ml (½t) black pepper

2,5ml (½t) ground allspice

2,5ml (½t) ground nutmeg

125ml (½c) butter

5ml (1t) vanilla essence

2 eggs

250ml (1c) buttermilk

250ml (1c) flour for dusting


60ml (¼c) water

30ml (2T) castor sugar

60ml (¼c) flour

Pork sausages

500g Eskort Gold Medal Pork Sausages

15ml (1T) olive oil



  • Preheat the oven to 180°C.
  • Combine the flour, castor sugar, salt, raisins and spices in a large mixing bowl.
  • In a saucepan, melt the butter over a medium heat and add the vanilla, buttermilk and eggs, whisking until the mixture is smooth and combined. Remove from the heat.
  • Add the buttermilk mixture to the dry ingredients and mix well until a soft dough forms.
  • Turn the dough out onto a flour-dusted working surface and dust with more flour. Knead lightly for 1 minute until smooth.
  • Dust with flour again then cut out scones with a round cookie cutter.
  • Place the scones on a greased baking sheet.


  • In a small mixing bowl, add the ingredients, mix well and add to a small piping bag.
  • Pipe a cross on the top of each scone.
  • Bake the scones for 25-30 minutes or until golden brown and well-risen.

Pork sausages 

  • In a frying pan over a moderate heat, fry the sausages for about 10 minutes.
  • Cover the sausages with water and cook until all the water has evaporated.
  • Add the olive oil to the pan and fry the sausages until golden.


  • Serve the pork sausages and hot scones with butter, jam, cheese and fresh seasonal fruit.



If you don’t have a piping bag, spoon the icing into a sealable plastic bag and cut the tip off the bottom corner to make a 5mm opening.

Find Love!