Cheddar cheese and spicy sausage are combined with Greek yogurt in these flaky, buttery and decadent Sausage Cheese Scones.
Sausage Cheese Scones
Do you know how yummy these are? Let me tell you. It’s another one of those recipes Big Daddy raved about. (He also has these favorites: BBQ Pizza, Spinach Artichoke Pasta and Chocolate Chocolate Chip Pancakes. )
Scones and biscuits or kind of like polenta and grits, they’re different words for basically the same thing. Nuts and dried fruit can be added to scones. They are typically cut into wedges, whereas, biscuits are cut into circles. Both scones and biscuits are leavened with eggs and baking powder versus yeast.
When I was thinking about how I wanted these Sausage Cheese Scones to taste, I kept thinking about the popular Sausage Balls. They’ve been around for years and rightly so. They’re very, very good. But, they’re also very rich and you couldn’t make a meal on them (well, that may be debatable, but let’s move on.) I wanted a lot of sausage and a lot of cheese, but not a lot of bread, but enough bread to make it a scone not a sausage ball. Tricky…
Sausage Cheese Scones
These have the perfect proportions of meat to cheese to bread. So in my mind, this is the perfect recipe, breakfast foods, after all, are my favorite foods. These scones are crispy, spicy and cheesy with an ever so slight hint of sweet. These can be made with or without green onions and they’re good both ways. The green onions definitely give it an earthy flavor. Both were so tasty. (If you prefer, try them with 2 tablespoons of thinly sliced green onions, the green part only.)
I used Greek Yogurt in this recipe. You can almost always substitute Greek yogurt for sour cream in recipe without a significant difference in taste or texture. Besides, greek yogurt packs more protein per serving that’s a big bonus. I also substitute Greek yogurt for buttermilk, when I’m out of buttermilk. Both sour cream and buttermilk would be good substitutes for the Greek yogurt in this recipe if you don’t have the Greek yogurt. (I’m a huge fan of Greek yogurt as you can tell in these recipes: Overnight Oats, Blueberry Swirl Pound Cake, Refreshing Grape Salad, and Peaches and Cream Greek Yogurt Cheesecake. I do highly recommend you try it if you haven’t already.)
Sausage Cheese Scones
We actually had these for brinner, which is breakfast for dinner. My family loves brinner. Breakfast, brunch or dinner whatever time you decide to serve them will be perfect.
These scones are rich, I served them with a simple side of fresh fruit.
Flaky and buttery, Sausage Cheese Scones make a tasty and hearty breakfast!
- 2 teaspoons granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Tablespoons butter frozen
- 3/4 cup Greek yogurt sour cream may be substituted for the yogurt
- 1 large egg
- 1/2 pound browned and crumbled sausage
- 2 cups grated cheddar cheese
- optional 2 tablespoons green onions green part only, sliced thin
- Heat oven to 400 degrees.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
Cut in butter until mixture has large pea-sized crumbles. Or, if you're butter is frozen, grate it on the large-hole side of a cheese grater. Then, simply stir the butter into the flour.
- In a small bowl, stir together yogurt and egg. Add to dry ingredients along with the cheese and sausage (and green onions if you're adding onions).
- Work mixture together. I find it easier to use my hands, but work fast so the butter won't soften.
- Turn out onto a floured work surface. Knead dough just enough that it sticks together.
- Form into a 10 inch circle.
- Using a floured knife, cut dough into wedges.
- Bake 20-23 minutes until lightly browned.
Cook sausage breaking into small crumbles. You don't want large chunks of sausage for this recipe. If you'll freeze the butter for at least 30 minutes, then take it out and grate it on the large-hole side of a cheese grate, it will be much easier to work into the flour. You can use this technique anytime a recipe calls for cutting butter into flour.If you're butter is not frozen, use the traditional method of cutting butter into flour.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
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