Maple & Sage Sausage Scones
Maple & Sage Sausage Scones
Makes: 8 scones
Ingredients:
- 2 cups all purpose flour (or King Arthur 1:1 Gluten Free Flour)
- 1 tbsp baking powder
- Spices: 1/2 tsp salt , 1/4 tsp black pepper, dash of nutmeg
- 4 tbsp cold butter, cut into cubes
- 1 tbsp fresh sage, finely chopped
- 1/2 pound maple sausage*, cooked and cooled (about 1 cup)
- 1 cup sharp white cheddar, shredded
- 1 tbsp maple syrup
- 1 cup heavy cream, added gradually
Maple Sage Sausage:
- 1/2 pound pork sausage
- 1/2 tbsp fresh sage, finely chopped
- 2 tbsp maple syrup
- Spices: 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp pepper, dash of oregano, red pepper flakes (optional)
Instructions:
- Make the maple sage sausage: Add your preferred oil to a pan. Add the sage and cook until fragrant (1-2 mins). Add the meat with the casings removed and press it flat into the skillet. Brown on both sides and break into smaller pieces with a spatula. Add the maple syrup and spices and cook until desired color is reached. Set aside to cool.
- Mix the dry ingredients: Mix together the flour, baking powder, and spices. Add the butter and work it in until the mixture is crumbly.
- Add your fillings: Mix in the sage, sausage, and cheese until evenly distributed.
- Slowly add your wet ingredients: Add the maple syrup, followed by the heavy cream. Add the cream gradually, mixing in between additions. You want the dough to come together well. If it's crumbly and won't hold, add a few more teaspoons of cream until it does.
- Form the scones: Pat the dough into a smooth disk about 1 inch thick. Use a cookie cutter (for round) or cut the disk into 8 pieces (for triangle). Place them on a parchment-lined or greased baking sheet, and brush with a bit of cream to help the crust brown.
- Bake the scones: Bake at 400ºF for 20-22 minutes, or until golden brown. Serve warm or at room temperature with butter.
Follow the Bella's Bites series here
Recipe Created By: Lindsey Walden
