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Sunday, July 19, 2009

Sausage & Cheese Scones



These were fantastic! They were really easy to put together. I prepped the sausage and cheese the night before and just dumped everything in the bowl in the morning. These would be good for a brunch, tailgate party or company breakfast. The scones were light and airy and had a great flavor with the sausage and cheese. We will be making these again soon!





Sausage and Cheese Scones
adapted from King Arthur Flour
(Printable Recipe)

2 cups cooked, sliced breakfast sausage links (1/2" pieces)
1 cup diced sharp cheddar cheese
3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon Pizza Dough Flavor, optional
1/2 cup butter, cut in pats
1 cup buttermilk ( OR yogurt or sour cream)

Preheat the oven to 425°F. In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and Pizza Dough Flavor. Add the butter, cut in pats. Work in the butter till the mixture is crumbly. Add the sausage and cheese, mixing to distribute. Add the yogurt, buttermilk, or sour cream. Mix just till everything is evenly moistened. Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into an 8" x 10" rectangle about 3/4" thick. Cut the dough into twenty 2" squares.

If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the scones so there's about 1" between them. If the scones aren't on parchment,, space them on a lightly greased baking sheet, leaving about 1" between them. Bake the scones for 20 to 25 minutes, or until they're a medium- to deep-golden brown.

Remove the scones form the oven, and cool them on a rack briefly. Serve warm.


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1 comment:

  1. I work at KAF and this is one of the recipes I have in my kitchen (at home) lined up for me to try! I LOVE scones and this recipe sounds so good to me. What could be better actually. You pictures look great! EFB @ KAF

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