Post by Seldom on Oct 3, 2012 18:02:38 GMT -5
Takes no time at all to make these in the morning if you fried your sausage the night before. I used some homemade "paprika" sausage for this recipe.
Ingredients:
3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon Pizza Dough Flavor, optional
1/2 cup butter, cut in pats
1 cup yogurt, buttermilk, or sour cream (low-fat is fine)
2 cups cooked and crumbled sausage
1 cup diced cheddar cheese(I used Herkimer sharp)
Directions:
1) Preheat the oven to 425°F.
2) In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and Pizza Dough Flavor. Add the butter, cut in pats.
3) Work in the butter till the mixture is crumbly.
4) Add the sausage and cheese, mixing to distribute. Add the yogurt, buttermilk, or sour cream.
5) Mix just till everything is evenly moistened.
6) Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into an 8" circle about 3/4" thick.
7) Cut the dough into 8 wedges
8) If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the scones so there's about 1" between them. If the scones aren't on parchment, space them on a lightly greased baking sheet, leaving about 1" between them.
9) Bake the scones for 20 minutes, or until they're a medium- to deep-golden brown.
10) Remove the scones from the oven, and cool them on a rack briefly. Serve warm.
Ingredients:
3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon Pizza Dough Flavor, optional
1/2 cup butter, cut in pats
1 cup yogurt, buttermilk, or sour cream (low-fat is fine)
2 cups cooked and crumbled sausage
1 cup diced cheddar cheese(I used Herkimer sharp)
Directions:
1) Preheat the oven to 425°F.
2) In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and Pizza Dough Flavor. Add the butter, cut in pats.
3) Work in the butter till the mixture is crumbly.
4) Add the sausage and cheese, mixing to distribute. Add the yogurt, buttermilk, or sour cream.
5) Mix just till everything is evenly moistened.
6) Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into an 8" circle about 3/4" thick.
7) Cut the dough into 8 wedges
8) If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the scones so there's about 1" between them. If the scones aren't on parchment, space them on a lightly greased baking sheet, leaving about 1" between them.
9) Bake the scones for 20 minutes, or until they're a medium- to deep-golden brown.
10) Remove the scones from the oven, and cool them on a rack briefly. Serve warm.
