Savory Sage And Apple Chelsea Buns (Made With Scone Dough)

• 280 grams / 2.25 cups all-purpose flour + more for rolling out
• 2 teaspoons / 10 ml baking powder
• 1 teaspoon / 5 grams / 5 ml salt
• 1 tablespoon / 12 grams / 15 ml brown sugar
• 84 grams / 3 ounces / 6 tablespoons very cold unsalted butter
• 1 egg (cold)
• 177 ml / 171 grams / 3/4 cup milk, cold
• 170 grams / 6 ounces well-seasoned bulk breakfast sausage
• 1 tablespoon / 15 ml fresh rosemary leaves
• 8 fresh sage leaves
• 31 grams / 1/2 cup finely chopped dried apples
• 1/2 teaspoon grated nutmeg
• 2 tablespoons / 30 ml Dijon mustard
• 60 grams (2.125 ounces / 3/4 cup), coarsely grated Manchego or similar cheese, loosely packed

1. Whisk the flour, baking powder, salt, and sugar together in a large bowl. Using the large holes of a box grater, grate the butter and add to the dry ingredients.
2. Beat the egg and add the milk, gently, to blend. (I do this by beating the egg in my liquid measure, and then weighing the milk directly into it.) Using a gentle folding motion, mix the wet ingredients into the dry ingredients. Generously flour your work surface. Turn the dough out onto the surface; with well-floured hands, pull the dough together into a rectangle about 6 x 8 inches. Wrap tightly with plastic wrap and refrigerate for 10 minutes. Heat oven to 400 degrees Fahrenheit.
3. Fry the sausage until thoroughly cooked and crisp on the outside. While it's cooking, finely chop the herbs and the dried apples, together. When the sausage is cooked, put it on the cutting board, and finely chop it with the nutmeg, herbs, and apples.
4. On a floured work surface -- I actually do this on a floured piece of plastic wrap (the same one I used to wrap and refrigerate the dough) -- roll out the biscuit dough into a rectangle that is 8 x 18 inches. This is a very soft, sticky dough. Liberally flour the top, and use a second piece of plastic wrap for the top if necessary.
5. Spread on the mustard, then sprinkle on the grated cheese. Distribute the sausage, apples, and herbs over the entire surface, leaving a 3/4" border unfilled. Roll up tightly, jelly roll-style, starting with the long side closest to you. Cut into 1 1/2-inch slices. (I use my bench scraper, well-floured, to do this.) Place on the parchment-lined rimmed baking sheet (often called a "quarter sheet"). The buns can be an inch or even less apart. (If they lose their shape when you transfer them -- they tend to flatten out a bit when cut, don't worry. Just use your fingers to shape them back into circles. They're forgiving once they start to rise.)
6. Bake for 20 minutes. Remove the buns on the parchment to a cooling rack; let cool for a few minutes before serving.
7. I hope you enjoy these. Yours sincerely, AntoniaJames ;o)

out, baking powder, salt, brown sugar, butter, egg, milk, sausage, rosemary, sage, dried apples, nutmeg, mustard, manchego

Taken from food52.com/recipes/32148-savory-sage-and-apple-chelsea-buns-made-with-scone-dough (may not work)