Warm up a chilly autumn morning with these delightful savory scones.
Preheat oven to 425˚F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, salt, superfine sugar, and baking powder.
Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly texture is formed.
In a medium bowl, whisk together 3 eggs and milk. Add in sausage, apple, onion, and grated cheese. Add milk mixture to flour mixture and stir to combine.
Note: do not over work dough! Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Refrigerate for half an hour. Roll dough out until it is 1-inch thick. Using a 3-inch biscuit cutter, cut out scones and transfer to prepared baking sheets. In a small bowl, beat remaining egg and brush the top of each scone.
Transfer baking sheets to oven and bake until golden brown and cooked through, 12 to 14 minutes.
Transfer scones to a wire rack and let cool slightly before serving.