1.Preheat oven to 200°C (180°C fan forced). Oil four 1¼-cup (310ml) ovenproof dishes.
2.Heat oil in large frying pan, cook sausages until browned and cooked through. Remove from pan, slice thinly. Cook onion in same pan, stirring, until tender. Add flour, cook, stirring, until mixture bubbles and thickens. Stir in stock, honey and chopped rosemary, stir over heat until mixture boils and thickens. Simmer, uncovered, 3 minutes. Return sausage to pan, season to taste.
3.Meanwhile, make scone topping. Place flour in medium bowl, rub in butter, stir in cheese. Stir in enough milk to make a soft sticky dough. Divide dough into four, knead into rounds to fit dishes.
4.Spoon hot filling into dishes. Top with scone topping. Brush with milk, press a rosemary sprig into top of each pie. Bake about 25 minutes or until browned.