Description
Savory scones packed with sharp cheddar cheese, aromatic herbs, and hearty sausage – perfect for breakfast, brunch, or a savory snack.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 6 tablespoons cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 1/2 pound cooked sausage, crumbled and cooled
- 2 tablespoons chopped fresh herbs (such as chives, parsley, or thyme)
- 3/4 cup buttermilk (plus more for brushing)
- 1 large egg
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar, cooked sausage, and chopped herbs.
- In a small bowl, whisk together the buttermilk and egg, then pour into the dry mixture.
- Mix gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle.
- Cut into 8 wedges and transfer to the prepared baking sheet.
- Brush the tops with a little buttermilk for a golden finish.
- Bake for 18–22 minutes, or until golden brown and cooked through.
- Cool slightly before serving warm.
Notes
- Can substitute breakfast sausage, Italian sausage, or plant-based sausage.
- Freeze unbaked scones and bake from frozen, adding a few extra minutes to baking time.
- Try adding a pinch of red pepper flakes for a spicy kick.
- Serve with butter or a dollop of sour cream.
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 1g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg