Heat a tablespoon of olive oil in a large frying pan over medium heat. Add 300g of sausage meat and cook, breaking it up with a wooden spoon, until browned and crumbled, about 5-7 minutes. Once cooked, transfer the sausage to a bowl and let it cool while you prepare the onions.

In the same frying pan, add another splash of olive oil if necessary, then add one finely chopped red onion. Sauté over medium heat for 5-7 minutes, stirring often, until the onion is soft and lightly caramelized. Remove from heat and allow the onion to cool alongside the sausage.

While your sausage and onion are cooling, preheat your oven to 200°C (180°C fan) or Gas Mark 6.

In a large mixing bowl, sift together 450g of self-raising flour, 2 teaspoons of baking powder, salt, and a pinch of black pepper. Grate in 60g of cold butter into the mixture and rub it in with your fingers until it resembles fine breadcrumbs.

Stir in the cooled sausage, onion, 225g of coarsely grated mature Cheddar cheese, and 2 teaspoons of dried sage until evenly combined.

Gradually add 200-300ml of plain yogurt into the dry mixture, stirring gently until a soft dough forms.

Turn the dough out onto a lightly floured surface and gently roll it to a thickness of about 3cm. Use a 7cm round cutter to cut out scones, placing them onto a greased or lined baking tray.

Before placing the scones in the oven, sprinkle a little extra grated cheese on top for added flavor. Bake in the preheated oven for 15-20 minutes or until the scones have risen beautifully and are golden brown on top.

Once baked, remove the tray from the oven and let the scones cool for a few minutes. Transfer them to a wire rack to cool completely, or enjoy them warm.