Savory Sausage & Cheddar Scones
The Flaky Breakfast Scone That Earns a Place in the Regular Rotation
Savory and buttery with pockets of sharp white cheddar and crumbled Jones Dairy Farm Golden Brown All Natural Pork Sausage Links, these scones are the kind of thing you make on Sunday and eat all week. The dough comes together quickly, gets chilled briefly before baking, and comes out flaky and golden. Serve with the two-ingredient maple butter and you won’t miss sweet scones at all.
Ingredients
- 1 egg
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 (7 oz.) box Jones Dairy Farm Golden Brown All Natural Pork Sausage Links, cooked & crumbled
- 1 cup sharp white cheddar cheese, grated
- 5 tablespoons cold butter, cut into small pieces
- Maple Butter:
- 1/2 stick unsalted butter, softened
- 3 tablespoons maple syrup
Directions
In a mixing bowl, combine the flour, salt, and baking powder.
Using a pastry cutter, a fork, or your hands, mix the butter into the flour mixture, working quickly so the butter doesn’t melt.
Whisk the egg into the milk, then add to the flour mixture with the crumbled sausage and shredded cheese. OPTIONAL – reserve a few bits of cheddar and sausage to top each scone before baking.
Combine until a shaggy dough forms, then pour out onto the counter. Form a dough round with your hands, using an extra sprinkle of flour if things get messy.
Cut the dough into 8 even triangles, and transfer to a baking sheet.
Preheat the oven to 400F. While it heats, chill the scones in the freezer for 15 minutes.
If you saved any cheddar and sausage bits, top each scone with a small amount. Bake for 15 minutes, until golden brown.
Serve with maple butter and enjoy! Store in the fridge for up to 5 days.
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