Savory Sage and Apple Chelsea Buns made with Scone Dough

Ingredients

• 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

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