Cheddar cheese and spicy sausage are combined with Greek yogurt in these flaky, buttery and decadent Sausage Cheese Scones.
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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.
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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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Rob says
How many does this make?
Paula says
I spread it into a 10-inch circle and cut it into 6 slices.
cindy says
I followed the recipe exactly. OMG THESE ARE UNBELIEVABLE!!
Denise says
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!
Paula says
Awesome!!
Judy says
These sound delicious. Can you use the Bisquick biscuit recipe instead of making the biscuit dough?
Paula says
I haven’t tried them that way. They wouldn’t be exactly the same.
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?
Paula says
Thanks they are so good. Yes, here is the Blueberry swirl pound cake https://www.callmepmc.com/pound-cake-recipes-reviewed/
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?
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.
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!