Sausage And Cheddar Scones Recipes

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CHEDDAR SCONES



Cheddar scones image

Fantastic straight from the oven or served the next day, split and toasted through

Provided by Silvana Franco

Categories     Afternoon tea, Lunch, Snack, Treat

Time 25m

Yield Makes 12-15

Number Of Ingredients 6

200g self-raising flour , plus a little more for dusting
50g butter , at room temperature
25g porridge oats
75g grated cheddar , plus extra for topping (optional)
150ml milk
avocado , soft cheese, ham, cucumber, cress

Steps:

  • Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk - if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
  • Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds - try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.
  • Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.

Nutrition Facts : Calories 130 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.36 milligram of sodium

SAUSAGE AND CHEDDAR SCONES



Sausage and Cheddar Scones image

Served with a touch of gourmet mustard, these golden scones are practically a meal in one. I've found they freeze well for up to a month. -Mary Claypool, Granada Hills, California

Provided by Taste of Home

Time 50m

Yield 16 scones.

Number Of Ingredients 14

1 pound bulk sage pork sausage
4 cups all-purpose flour
2 tablespoons baking powder
1-1/2 teaspoons ground mustard
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons cold butter
4 large egg whites
1-1/2 cups buttermilk
2-1/2 cups shredded sharp cheddar cheese, divided
2 large egg yolks
2 teaspoons water
Dijon mustard

Steps:

  • In a large skillet, cook sausage until no longer pink; drain., In a large bowl, combine the flour, baking powder, ground mustard, baking soda, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Whisk egg whites and buttermilk; stir into crumb mixture just until moistened. Stir in sausage and 2 cups cheese. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each half into an 8-in. circle. Cut each into eight wedges. Separate wedges and place on parchment paper-lined baking sheets. Beat egg yolks and water; brush over tops. Sprinkle with remaining cheese., Bake at 400° for 14-16 minutes or until golden brown. Serve warm with Dijon mustard.

Nutrition Facts : Calories 293 calories, Fat 16g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 556mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

SAUSAGE AND CHEESE SCONES FOR YOUR FREEZER



Sausage and Cheese Scones for Your Freezer image

My husband loves this for breakfast in the morning, heated up in the microwave from the freezer. They are wonderful right out of the oven too!

Provided by TishT

Categories     Scones

Time 35m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 10

4 cups all-purpose flour
2 tablespoons baking powder
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground red pepper
6 tablespoons chilled butter, cut into pieces
1 1/2 cups sharp cheddar cheese, shredded
1 1/2 cups ground sausage, cooked
1 1/2 cups low-fat buttermilk
4 large egg whites

Steps:

  • Preheat oven to 400°F.
  • Combine flour, baking powder, sugar, salt and pepper in a large mixing bowl. Cut butter into the bowl, mixing it up until it looks a little like meal.
  • Stir in the cheese and sausage.
  • Combine buttermilk and egg white together with a whisk.
  • Add the liquid ingredients to the dry ingredients until just moist.
  • Turn dough out onto a lightly floured surface; knead lightly 4-5 times with floured hands. Note: The dough will be sticky.
  • Pat dough into two 8-inch circles on prepared baking sheet (spray with cooking spray).
  • Cut dough into 8 wedges, cutting into but not all the way through the dough like a pie.
  • Bake at 400°F for 20 minutes or until lightly browned.
  • Cool.
  • Cut wedges all the way through and wrap individually.
  • Put in a ziplock bag and freeze.
  • To Reheat: take wedge out of wrapping and place in the microwave 30-50 seconds until warm.

Nutrition Facts : Calories 213.2, Fat 8.4, SaturatedFat 5.2, Cholesterol 23.5, Sodium 343.7, Carbohydrate 26.6, Fiber 0.9, Sugar 2.4, Protein 7.6

SAGE, BACON AND CHEDDAR SCONES



Sage, Bacon and Cheddar Scones image

I wanted to try using the fresh sage that has been growing in my garden for 6 years and has never been used when I came across an interesting biscuit recipe in my files clipped from Gourmet magazine's Feb 1997 issue. I prefer scones so I adapted the recipe. I served these with our Canadian Thanksgiving dinner and they were a big hit. My picky eater son asked me to make them again which really surprised me since I thought the sage would scare him off. You must use fresh sage for these. Dried just won't give the same result. Prep time is my estimate.

Provided by teapotter

Categories     Scones

Time 42m

Yield 18 serving(s)

Number Of Ingredients 12

4 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons baking soda
4 teaspoons sugar
1/2 teaspoon salt
4 tablespoons finely chopped fresh sage leaves
10 tablespoons unsalted cold butter, cut into pieces
5 tablespoons chopped or crumbled crisply cooked bacon
1 1/2 cups grated cheddar cheese, old or sharp
2 large eggs, slightly beaten
1 cup buttermilk, well shaken
cream or evaporated milk, to brush tops

Steps:

  • Preheat oven to 450 F and grease or line with parchment a large baking sheet.
  • Into a large bowl sift flour, baking powder, baking soda, sugar and salt.
  • Cut in butter until it resembles meal.
  • Stir in sage, bacon and cheddar until well distributed.
  • Blend eggs with 2/3 cup buttermilk and stir into the dry ingredients with enough of the remaining buttermilk (and a few extra tbsp of buttermilk if needed) until the mixture just forms a dough (it will be just slightly sticky).
  • Gather into a ball and knead very gently about 3 or 4 times (I do this right in the bowl).
  • Divide dough into 3 approximately equal parts.
  • Pat each part of dough into a thick circle about 1 1/4 to 1 1/2 inch thick on a lightly floured surface.
  • With a sharp knife cut into 6 to 8 wedges.
  • Place scones about 1 inch apart on prepared pan.
  • Brush tops with a little cream or evaporated milk, this helps with browning and can be omitted if desired.
  • Bake for about 10 to 12 minutes or until done and golden.

Nutrition Facts : Calories 220.8, Fat 11, SaturatedFat 6.5, Cholesterol 49.6, Sodium 420.6, Carbohydrate 23.2, Fiber 0.8, Sugar 1.7, Protein 7

BASIL CHEDDAR SCONES



Basil Cheddar Scones image

Our Test Kitchen home economists suggest you tuck these oven-fresh savory scones into a napkin-lined gift basket, along with a package of pasta and jar of spaghetti sauce.

Provided by Taste of Home

Time 40m

Yield 8 scones.

Number Of Ingredients 7

2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold butter, cubed
1 large egg
1 cup whole milk
1 cup shredded cheddar cheese
1/4 cup prepared pesto sauce

Steps:

  • In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 350 calories, Fat 21g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 391mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

CHEDDAR CHEESE SCONES



Cheddar Cheese Scones image

Light, flaky, cheesy, and just plain delicious scones!

Provided by hobbyzu

Categories     Scones

Time 30m

Yield 12

Number Of Ingredients 10

4 cups all-purpose flour
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons salt
½ teaspoon baking soda
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
½ cup canola oil
⅓ cup milk
2 large eggs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
  • Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
  • Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until light golden brown, about 15 minutes.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 38 g, Cholesterol 59.6 mg, Fat 20.9 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 826.1 mg, Sugar 4.8 g

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