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Sausage Cheese Scones

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Cheddar cheese and spicy sausage are combined with Greek yogurt in these flaky, buttery and decadent Sausage Cheese Scones.

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Cheddar cheese and spicy sausage are combined with Greek yogurt in these flaky, buttery and decadent Sausage Cheese Scones. #breakfast #bread #cheese #sausage

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…

Cheddar cheese and spicy sausage are combined with Greek yogurt in these flaky, buttery and decadent Sausage Cheese Scones. #breakfast #bread #cheese #sausage

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.

Cheddar cheese and spicy sausage are combined with Greek yogurt in these flaky, buttery and decadent Sausage Cheese Scones. #breakfast #bread #cheese #sausage

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Sausage Cheese Scones
Print Recipe
5 from 2 votes

Sausage Cheese Scones

Flaky and buttery, Sausage Cheese Scones make a tasty and hearty breakfast!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American/Southern
Keyword: biscuit, bread, breakfast, cheese, sausage, scones
Servings: 6 servings
Calories: 546kcal
Author: Paula Jones

Ingredients

  • 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 sausage browned and crumbled
  • 2 cups cheddar cheese grated
  • optional 2 tablespoons green onions green part only, sliced thin

Instructions

  • 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.
  • Transfer to a parchment or silicone mat lined cookie sheet or cast iron skillet.
  • Bake 20-23 minutes until lightly browned.
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Notes

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 the flour. If your butter is not frozen, use the traditional method of cutting butter into the flour.

Nutrition

Calories: 546kcal | Carbohydrates: 34g | Protein: 23g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 129mg | Sodium: 836mg | Potassium: 289mg | Fiber: 1g | Sugar: 1g | Vitamin A: 801IU | Vitamin C: 1mg | Calcium: 346mg | Iron: 3mg

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Paula

Comments

  1. Elizabeth says

    Hi there, once these are cooked do you leave them out if there not going to be eaten right away or refrigerate them?

    Reply

  4. Denise says

    5 stars
    Just finished eating my first one. It was FANTASTIC! I used low fat sour cream and added some course ground pepper to add a bit of a kick. The green onions really add to the flavor, I wouldn’t leave them out. I also chilled the dough for about 45 minutes. It took a bit of handwork to bring it all together. I was worried about the butter so I thought this would help set that up again and help the flour absorb some of the sour cream. This is going in my favorite’s folder. Thank you!

    Reply

  5. Judy says

    These sound delicious. Can you use the Bisquick biscuit recipe instead of making the biscuit dough?

    Reply

  6. BEA says

    I cannot wait to try the sausage scones. I always thought they would be hard to make until I saw your recipe. Thank you for sharing.Is your recipe for Blueberry swirl pound
    cake on your link?

    Reply

  7. Kim says

    I don’t have a lot of time in the mornings. Have you ever tried making the dough the night before and cooking in the morning? Would that turn out badly?

    Reply

    • Paula says

      I haven’t tried it that way, but I reheat them all the time.

      I store scones in the refrigerator and then in the morning preheat the oven to 350 degrees F. Place 1 or 2 scones on a baking sheet, not touching, and bake for 5 to 8 minutes at 350. Sometimes I have to break one apart to make sure it’s hot throughout. but they taste fresh when reheated this way.

      Or, you can freeze them. Allow to thaw for 30 minutes and bake at 350 for 8 to 12 minutes. I don’t usually have time for them to thaw so I store them in the refrigerator. They will keep 5 to 6 days in the fridge.

      I don’t like them reheated in the microwave.

      Reply

  8. Kathy says

    Just made these for breakfast and definitely some of the better biscuits I’ve made in a while. Skipped the green onion (earthy didn’t sound appealing) and used yogurt. Think I’ll slice one in half and stick a fried egg in there next. Thank you for sharing the recipe!

    Reply

  9. Pam Sohan says

    Just made these for Easter breakfast, VERY YUMMY !! Will be making these again for sure!

    Reply

  10. Amanda says

    Made these a few weeks ago and they were FANTASTIC! Everyone loved them! They went perfectly with a side of homemade gravy. Thanks for such a wonderful recipe!

    Reply

  13. Alison at NOVA Frugal Family says

    I have a greek yogurt scone recipe that I was making almost everything weekend because we loved it so much. I have gotten so much greek yogurt that I decided to make my sour cream biscuits with them and they turned out just as yummy. I have never made a savory scone so I am totally interested and this one might have to be on my easter brunch list 🙂 Thanks for the great recipe and I found you through Saturday Night Fever 🙂

    Reply

  14. Jill says

    I’m a big fan of scones, sweet or savory! In fact, I just posted a blackberry vanilla scone recipe yesterday 🙂
    My kids especially would love these for breakfast. I’m pinning to try and share on my Facebook page. Thanks for sharing the recipe!

    Reply

  16. Kelly says

    Oh boy, these scones look incredible Paula! I love the idea of savory scones – especially when there is cheese involved 🙂

    Reply

  18. Carol at Wild Goose Tea says

    Geez—flakey, buttery???? I can’t stand it. I match tea with food on my website. Needless to say scones are a major
    consideration. Savory scones are more difficult to find. It’s awesome to discover one that has been tested, as well as pics and the recipe itself. The fact there is yogurt in the dough grabbed my attention. I find yogurt in all kinds of dough make
    a wonderful difference. I have no idea why, but who cares. It tastes better!!!!

    Reply

  22. ang says

    These look so amazing – they’d be perfect for Easter brunch 🙂 I love that you used Greek yogurt instead of the sour cream, too!
    Ang

    Reply

    • Paula says

      I rarely even buy sour cream now, GY works just as well in recipes. Hope you’re doing great, Ang! Thanks for stopping by!

      Reply

  23. Cindy Eikenberg says

    Hi Paula – these sound absolutely fantastic and I love the idea of a savory scone. These would be a perfect breakfast! Really love this recipe – thanks for sharing and pinning! Have a great Monday!

    Reply

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