This is quite a deviation from our normal photography related blog postings…and I assure you, I am NOT attempting to become a foodie blogger (as much as I LOVE food). But about a year ago my dear friend Kim and I got together and had an afternoon of crazy cooking with some delicious Isernio‘s Sausage, and just recently they shared the photos I took of our yummy grub, but not the recipe! So, I figured…I would post it.
I actually have a few others that I might have to share as well, because they are so good! So, if you like yummy and easy recipes keep checking in!
With school starting back up soon, these sausage scones are perfect to whip up in advance for a quick morning breakfast. I even make them and pop a batch into the freezer, so all I have to do is warm them up in the morning! Easy!
Savory Sausage Scones
adapted from Southern Living Magazine
These scones are delicious everyday, but elegant enough for a weekend brunch. I like to serve them with a bowl of fresh fruit and piping hot coffee! Yum!
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
3/4 cup (3 oz.) cubed Pepper Jack (or Monterrey Jack) Cheese, diced into small cubes
1/2 cup finely crumbled cooked Isernio’s Chicken Breakfast Sausage
Wax paper (for rolling out)
1. Preheat oven to 450°. Stir together first 3 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, cheese and sausage stirring just until dry ingredients are moistened.
2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened. You can also make “mini” scones by patting them into two equally sized rounds and again, cutting into 8 wedges.
3. Bake at 450° for 13 to 15 minutes or until golden. Allow to Cool.
4. To freeze, place all scones in a gallon-sized freezer bag. To serve, allow scones to thaw in the refrigerator overnight. Serve slightly warmed.
