Sausage Cheese Scones Recipe (Easy Cheddar Breakfast Scones)
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Sausage Cheese Scones
These Sausage Cheese Scones are tender, buttery, and packed with savory sausage and sharp cheddar cheese. They’re simple to make and perfect for breakfast, brunch, meal prep, or serving alongside soup and salad. Made with everyday ingredients and ready in about 30 minutes, this savory scone recipe is a great alternative to biscuits when you want something hearty and filling.
Sausage Cheese Scones
Unlike sweet bakery-style scones, these savory scones are loaded with browned sausage and freshly grated cheddar cheese. Greek yogurt keeps the texture moist and tender while frozen
Also try these reader favorites: BBQ Pizza, Spinach Artichoke Pasta, and Chocolate Chocolate Chip Pancakes. )
Why You’ll Love This Recipe
I wanted these to be similar to Sausage Balls, but slightly more ‘bready’. I think I came up with the perfect ratio of ingredients.
- Easy to make with simple pantry ingredients
- Great for breakfast, brunch, or snacks
- Freezer-friendly for meal prep
- Loaded with sausage and cheddar cheese
- Tender, flaky texture every time
- Ready in about 30 minutes
What Makes These Scones So Good?
The secret is cold
Greek yogurt also adds moisture and richness while helping keep the crumb soft. Combined with savory breakfast sausage and sharp cheddar cheese, the result is a flavorful scone that tastes like breakfast in every bite.
Ingredients You’ll Need
All-Purpose Flour. Provides structure while keeping the scones tender.
Granulated Sugar. A small amount balances the savory flavors.
Baking Powder and Baking Soda. Help create a light texture.
Salt. Enhances all the flavors.
Frozen
Greek Yogurt. Adds moisture, tenderness, and a slight tang.
Both sour cream and buttermilk would be good substitutes for Greek yogurt in this recipe if you don’t have it. (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.)
Egg. Provides richness and helps bind the dough.
Breakfast Sausage. Use your favorite pork sausage, cooked and crumbled into small pieces.
Cheddar Cheese. Freshly grated cheddar melts better and provides the best flavor.
Green Onions (Optional). Add color and a mild onion flavor.
How to Make Sausage Cheese Scones
- Preheat your oven to 400°F.
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Grate frozen
butter and stir it into the flour mixture. - In a separate bowl, whisk together the Greek yogurt and egg.
- Add the yogurt mixture, cooked sausage, cheddar cheese, and green onions to the flour mixture.
- Mix just until the dough comes together.
- Transfer the dough to a lightly floured surface and gently knead a few times.
- Form the dough into a 10-inch circle.
- Cut into wedges using a floured knife.
- Transfer wedges to a parchment-lined baking sheet or cast-iron skillet.
- Bake for 20 to 23 minutes or until lightly golden brown.
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Tips for the Best Savory Sausage Cheese Scones
Allow the scones to cool for a few minutes before serving.
Keep the
Don’t overwork the dough.
Grate your own cheese for better melting and flavor.
Cook the sausage into small crumbles rather than large chunks.
Use a sharp knife when cutting wedges for clean edges.
Sausage Cheese Scones Variations
Add Bacon. Replace part of the sausage with cooked bacon.
Try a Different Cheese. Pepper Jack, Colby Jack, Gouda, or Monterey Jack all work well.
Add Herbs. Fresh chives, parsley, or thyme add extra flavor.
Make Them Spicy. Add diced jalapeños or a pinch of cayenne pepper.
Sausage Cheese Scones Storage
Store leftover scones in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.
To freeze, wrap cooled scones individually and store them in a freezer-safe bag for up to 3 months.
Frequently Asked Questions
Yes. Sour cream can be substituted in equal amounts.
Yes. Prepare the dough, cut it into wedges, and refrigerate it overnight before baking.
Absolutely. Freeze the wedges on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
These scones pair well with scrambled eggs, fresh fruit, soup, salad, or a brunch spread.
Sausage Cheese Scones Final Thoughts
If you’re looking for an easy savory breakfast recipe that feels special without requiring a lot of work, these Sausage Cheese Scones are an excellent choice. They’re flaky, cheesy, and packed with sausage flavor. Make a batch for busy mornings, weekend brunches, or holiday gatherings and watch them disappear.
More recipes you’ll love
- Frozen Buttermilk Biscuits
- Blueberry Biscuits
- Cinnamon Biscuits
- Easy Buttermilk Food Processor Biscuits
- Dried Cherry Pistachio Scones
Sausage Cheese Scones
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Ingredients
- 2 teaspoons granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 Tablespoons butter frozen
- ¾ cup Greek yogurt sour cream may be substituted for the yogurt
- 1 large eggs
- ½ 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.2 teaspoons granulated sugar, 2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon 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.6 Tablespoons butter
- 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).¾ cup Greek yogurt, 1 large eggs, ½ pound sausage, 2 cups cheddar cheese, optional 2 tablespoons green 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.
These turned out great! My dough was struggling to come together so I added an extra T greek yogurt and that solved it. Will definitely be keeping this recipe for future use.
Can I freeze these – either baked or unbaked? If so – how would you recommend reheating?
Yes, you can. I’d freeze them after baked. Thaw in fridge and I’d reheat in the oven or toaster oven. They’ll stay flaky reheated in the oven.
Hi Paula,
Would it be possible to substitute almond flour for the AP flour?
It should be fine if you use the 1 cup to 1 cup almond flour.
These are delicious and so easy to make!!
I have been making this recipe for years!! Sometimes Instead of sausage I’ll use bacon and it’s just such a great recipe!! We love it, thank you.
I made these with half whole wheat flour/ half reg. Turkey sausage, light sour creme and a little onion powder. Only had reg. Sharp cheddar cheese but I think reduced fat would work . My husband and I loved them served with some fresh fruit , juice and coffee …. A perfect Sunday brunch . 😋
Hi there, once these are cooked do you leave them out if there not going to be eaten right away or refrigerate them?
I refrigerate them.