Washington House Inn

Cedarburg Breakfast Scone: Breakfast-Brunch

Servings: 18

Prep time:25 minutes

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

Step 1:

In a skillet, cook sausage until lightly browned. Drain and set aside.

Step 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.

Step 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.

Step 4:

Bake in preheated 425 degree oven for 10-12 minutes.

Step 5:

Best served warm with butter, maple syrup or strawberry preserves. Makes 1 1/2 dozen.