Large sausagecheesescones

Sausage Cheese Scones

My family loves scones. I love them too, but it's partly because they're so darned easy and quick. They're versatile, too! We had some leftover Italian sausage, which I thought to put into a scone with some cheese and seasonings. I could imagine these with pepperoni and mozzarella, or dried tomatoes, or perhaps bits of olive and feta. The Spice House's seasonings make a terrific impact on a simple scone.

Yield: 1 dozen

Featured Ingredients

Oregano spice is among the most popular herbs in the world. It has a bright, tangy, lemony flavor that’s essential to Italian and Greek... Size Options
$3.99 Glass jar, 1/2 cup (wt. 0.5 oz)
Regular granulated garlic powder is the most commonly used and is usually what recipes are asking for when they call for garlic powder. ... Size Options
$5.99 Glass jar, 1/2 cup (wt. 3.0 oz)

Sausage Cheese Scones Recipe

Preparation Instructions

2 cups self-rising flour
1-2 teaspoons The Spice House Greek Oregano
1/4 teaspoon The Spice House Granulated Organic Garlic Powder
2-3 ounces cooked Italian sausage, crumbled or chopped fine
4 ounces cheddar cheese, shredded (makes 1 cup grated cheese)
8-10 ounces heavy cream plus a bit more to brush on top

Preheat oven to 400°F/200°C.

In a medium bowl, mix the self-rising flour, seasonings, crumbled sausage, and cheese. Toss the mixture a bit so that everything is evenly distributed and has a light coating of flour. Mix in the heavy cream with a sturdy kitchen fork. You may need a bit more than 10 ounces, depending on the humidity. Just mix until the dough sticks together with no dry crumbles left out.

Turn the dough out onto a floured surface and knead two or three turns to make sure everything holds together. Divide the dough into two equal portions.

For each portion, pat the dough into a circle about 6 inches in diameter, and about an inch thick. Cut the circle into 6 wedges, and put each wedge on a parchment-lined baking sheet, leaving about an inch between.

Lightly brush the tops of the wedges with cream, to help make a browner crust. Bake 15 minutes or so, until the scones are risen, nicely browned, and cooked through.

Recipe by: Maurita from 37 Cooks

Yield: 1 dozen

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