Savory Sausage Scones Recipe

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Savory Sausage Scones Recipe

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Some say these are like breakfast casserole in a scone. Everyone loves the different combination of lemon and dill and they go great with scrambled eggs. —Mary Marlowe Leverette, Columbia, South Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons sugar
  • 2 tablespoons minced fresh chives
  • 2 tablespoons snipped fresh dill
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons grated lemon peel
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 2/3 cup 2% milk
  • 1 egg
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll, cooked and drained

Directions

In a large bowl, combine the first 10 ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk milk and egg; stir into crumb mixture just until moistened. Stir in sausage.
Turn onto a floured surface; knead 10 times. Transfer to a greased baking sheet. Pat into a 9-in. circle. Cut into eight wedges, but do not separate. Bake at 350° for 28-32 minutes or until lightly browned. Serve warm. Yield: 8 scones.
Originally published as Savory Sausage Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p218

  • 2 cups all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons sugar
  • 2 tablespoons minced fresh chives
  • 2 tablespoons snipped fresh dill
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons grated lemon peel
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 2/3 cup 2% milk
  • 1 egg
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll, cooked and drained
  1. In a large bowl, combine the first 10 ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk milk and egg; stir into crumb mixture just until moistened. Stir in sausage.
  2. Turn onto a floured surface; knead 10 times. Transfer to a greased baking sheet. Pat into a 9-in. circle. Cut into eight wedges, but do not separate. Bake at 350° for 28-32 minutes or until lightly browned. Serve warm. Yield: 8 scones.
Originally published as Savory Sausage Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p218

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