Cedarburg Breakfast Scone

Breakfast-Brunch
Cook time: 25 minutes
Servings: 18

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 3/4 cup margarine or butter
  • 12 oz bulk pork sausage
  • 6 oz shredded cheddar cheese
  • 3/4 cup buttermilk

  1. In a skillet, cook sausage until lightly browned. Drain and set aside.
  2. Mix flour, sugar, salt and baking powder in a large bowl. Cut in margarine with a pastry blender until the mixture resembles crumbs. Add sausage and cheese, toss lightly. Add buttermilk and stir, adding more flour if dough is too sticky.
  3. Knead dough on a floured surface about 20 times. Let dough rest 5 minutes. Press dough into a circle on a floured surface, about 1/2 inch thick. Cut scones with a 2 1/2 inch biscuit cutter and place on ungreased cookie sheet.
  4. Bake in preheated 425 degree oven for 10-12 minutes.
  5. Best served warm with butter, maple syrup or strawberry preserves. Makes 1 1/2 dozen.

Washington House Inn

Details

  • Nightly Rate $139 - $329
  • Reviews (499) 4.5
  • Rooms 34
  • Accepts Gift Cards

Contact Innkeeper

  • Phone 1-2623753550
  • Fax 1-2623759422
  • Toll free 1-8005544717