This recipe was inspired by Isle of Lewis baker Mairi Ord’s Twitter post of ‘marag’ (Gaelic for black pudding), apple and sage scones. Like me, Mairi favours using Stornoway black pudding.
I like the black pudding just with cheese. Eat warm with a dod of butter — with soup or, if you make them very small, as canapés, split and topped with a smear of tapenade and a dice of tomato.
Unless you want the entire dough to look