Savory Breakfast Scones
Yield: 20-24 mini scones
Prep Time: 15 minutes/ Cook Time: 16 minutes
8 oz. pork sausage
1/2 cup diced red bell pepper
2 garlic cloves, minced
1/2 cup green onion (scallions)
1 tsp. fresh thyme leaves
2 cups all purpose flour
1 Tb. baking powder
1 Tb. sugar
1 & 1/2 tsp. salt
1 stick cold butter (1/2 cup)
2 cold eggs
1/2 cup cold heavy cream
1 cup shredded Muenster cheese
1 egg white + 2 tsp. water for egg wash
1. Cook the sausage in a skillet over medium heat,
breaking into small pieces with a wooden spoon.
Once the sausage is cooked through,
drain in a paper towel lined bowl and
add the red pepper and garlic to the skillet.
Sauté for 2-3 minutes until softened
and remove from heat to cool.
Prep all other chopped veggies and herbs
while the sausage and peppers are cooling.
2. Now mix the flour, baking powder, sugar,
and salt in the bowl of your electric mixer.
Chop the cold butter into cubes and place it into the bowl.
Mix on low until the butter is the size of peas,
then add the eggs and cream.
Mix until just combined and add the completely cooled sausage,
peppers and garlic, cheese, green onions, and thyme.
3. Dump the dough onto a well floured work surface.
Press it flat until it's 1 1/4 inch thick,
then use a 1 1/2 - 2 inch cookie cutter to cut out the scones.
Cut them as close together as possible.
Flour the cutter between cuts and place the scones
on a parchment paper lined baking sheet.
Gather the leftover dough, then press flat and cut again.
4. Preheat the oven to 400 degrees F.
Place the scones in the fridge while the oven is heating
to keep them cold.
Then once the oven is ready, whisk the egg white
and water together for egg wash.
Brush the egg wash over the tops of the scones.
Bake for 12-16 minutes, until the tops are golden brown.
Scone dough needs to be VERY COLD when it goes in the oven
to create soft buttery layers.
Use cold butter, eggs and cream.
And chill before baking if necessary.