Sausage Cheese Scones

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5 from 27 votes

Sausage Cheese Scones

Flaky and buttery, Sausage Cheese Scones make a tasty and hearty breakfast!

Course Breakfast

Cuisine American/Southern

Keyword biscuit, bread, breakfast, cheese, sausage, scones

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 546kcal

Author Paula

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.

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.

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