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cheesy sausage and rosemary scones cooked golden brown placed on parchment paper

Cheesy Sausage and Rosemary Scones

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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Servings 8 scones
Calories 395 kcal

Equipment

  • large skillet
  • wooden spoon
  • large mixing bowl
  • whisk
  • Pastry cutter, pastry blender, or fork
  • Pie dish
  • parchment paper
  • sharp knife
  • baking sheet
  • cooling rack

Ingredients
  

  • 1 cup cooked breakfast sausage
  • 2 sprigs fresh rosemary
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • Black pepper to taste
  • 1 teaspoon dried rosemary
  • 1/2 cup cold butter cut into small cubes
  • 1/2 cup grated white cheddar parmesan, or a combination
  • 1 cup heavy cream
  • 1 additional tablespoon heavy cream if needed

Instructions
 

  • Add the breakfast sausage and fresh rosemary sprigs to a large skillet.
  • Cook over medium heat, breaking the sausage into small pieces, until it is browned and fully cooked.
  • Remove the rosemary sprigs and drain away the grease.
  • Measure one cup of cooked sausage and place it in the refrigerator to cool. Save the remaining sausage for another recipe.
  • In a large mixing bowl, combine flour, baking powder, salt, dried rosemary, and black pepper.
  • Add the cubed cold butter to the flour mixture.
  • Use a pastry cutter, fork, or your hands to work the butter into the flour until the mixture has a coarse, crumbly texture.
  • Add the grated cheese and one cup of chilled cooked sausage. Mix until evenly combined.
  • Pour in one cup of heavy cream and gently mix until the dough holds together.
  • If the dough is too dry, add one additional tablespoon of heavy cream. Do not overmix.
  • Line a pie dish with parchment paper and press the dough evenly into the dish to form a thick circle.
  • Place the dough in the freezer for 30 minutes.
  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Remove the dough from the freezer and lift it from the pie dish.
  • Use a sharp knife to cut the dough into eight equal wedges.
  • Arrange the wedges on the prepared baking sheet with space between them.
  • Bake for approximately 30 minutes, or until the scones are golden brown.
  • Transfer the scones to a cooling rack and enjoy them warm.

Notes

***Nutrition information should be calculated using the exact brands and portions used. Daily Values are generally based on a 2,000-calorie diet, but personal needs vary. Anyone following a medically restrictive diet should confirm ingredients and nutrition information with a qualified professional.

Nutrition

Calories: 395kcalCarbohydrates: 25gProtein: 8gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 83mgSodium: 698mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 883IUVitamin C: 0.4mgCalcium: 168mgIron: 2mg
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