Cedarbury Breakfast Scones

  • 3 1/4 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 3/4 cup butter
  • 1 (12 oz.) roll of sausage, cooked
  • 1 1/2 cup shredded cheddar cheese
  • 3/4 cup buttermilk

Preheat oven to 425 degrees F.

In large bowl, mix together flour, sugar, salt and baking powder. Cut in butter with a pastry blender until crumbly. Mix in sausage and cheese; add buttermilk and blend using your hands if necessary. Turn out onto a lightly floured surface and knead lightly 20 times.

Pat out into a flat circle, 3/4 inch thick. Cut out scones with a biscuit cutter. Bake on a baking sheet for 10-12 minutes.

Servings: 18 scones

We also substitute raisins, nuts, craisins, or apples for sausage and cheese with this same recipe.

Cherry Pecan Scones with Maple Butter

  • 3 1/2 cup flour
  • 1/2 cup granulated sugar
  • 1 T. baking powder
  • 3/4 cup butter (softened)
  • 1/2 tsp. salt (optional)
  • 1 cup dried cherries
  • 1 cup chopped salted pecans
  • 3/4 cup buttermilk

Mix together flour, sugar, and baking powder. Cut in softened butter until mixture resembles small pebbles. Toss in cherries and pecans. Add buttermilk and stir until moistened and a soft dough forms. Knead on a floured surface about 10 times.

Roll out to 1/2″ thick and cut out scones into circles with biscuit cutter. Top with sugar and cinnamon mixture (1/4 cup granulated sugar and 1 tsp cinnamon)and bake on a lightly sprayed cookie sheet for about 20 minutes or until lightly browned at 400 degrees F.

Serve with Maple butter on the side:

  • 1/2 cup softened butter
  • 1 T. maple syrup
  • Using a blender, mix until creamy

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RESERVATIONS