Four Cheese & Sausage Savory Scones with Hot Sauce Honey Glaze
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These buttery savory scones are filled with cheddar, Monterey Jack, Asiago and Parmesan cheeses as well as with cured sausage, specifically sopressata, and chives. Savory scones like this make for a great “breakfast on the go” or for a quick snack.
Four Cheese & Sausage Savory Scones with Hot Sauce Honey Glaze
Table of contents
Scones vs. Biscuits
These scones may be savory but they are in no way a biscuit. While both contain flour, fat, milk and a leavening agent and are baked until golden brown, the similarities stop there. A scone is made with eggs and with a little more sugar than a biscuit. They should also be much denser, drier and more crumbly than their counterparts. Biscuits should have light and flakey layers. I tend to associate scones with England and high tea while I associate biscuits with Southern cuisine.
Key Ingredients in This Recipe
- Sopressata – Using the cured sausage removes the extra step of cooking the sausage prior to making the scones and makes them last longer. I use sopressata – pork based, cured salami dash because it usually has lots of flavor from the aging process. I ask the butcher to give me one thick slice so that I can dice it into cubes myself – instead of getting it already thinly sliced.
- Cheese – In these scones I use a combination of four different cheeses: Asiago, Parmesan, Monterey Jack and Cheddar cheese. Always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.
- Butter – You want the butter to be very cold when mixed into the dry ingredients. The butter will soften slightly as you shape the dough so you want to work it very minimally so it melts in the oven and creates flakey layers.
How to Make Four Cheese & Sausage Savory Scones with Hot Sauce Honey Glaze
Step 1: Mix the dry ingredients.
In a large mixing bowl whisk together the flour, sugar, salt and baking powder.
Step 2: Blend in butter.
Use your hands or a pastry blender to incorporate the butter until the mixture is crumbly.
Step 3: Add the fillings.
Stir in the Sopressata, chives and cheeses.
Step 4: Mix the wet ingredients.
In another mixing bowl whisk together the eggs and buttermilk until combined. Stir the wet mixture into the dry mixture until combined and the mixture holds together.
Step 5: Shape into a circle.
Preheat oven to 425ºF (220ºC). Scrape the dough onto a clean, lightly floured surface and cut it in half. Shape each half into a 6” circle about ¾” thick.
Step 6: Cut into wedges.
Use a knife to cut each round into 6 equal wedges. Arrange on a parchment paper lined baking sheet so that there is ½” space between the scones.
Step 7: Make glaze.
In a small bowl stir together the butter, honey and hot sauce. Use a pastry brush to brush the top of the scones with the mixture.
Step 8: Bake scones.
Bake the scones until they are golden brown, about 20 minutes.
Step 9: Cool and serve.
Remove from the oven and let cool. Serve warmed or at room temperature as is or with additional honey and butter.
Tips and Tricks for This Recipe
Swaps and substitutions
- The sopressata can be swapped with another Italian salami or Lap Cheong Chinese-style sausage (this will be a sweeter sausage)
- If you like additional heat, try adding 1/2 teaspoon of red pepper flakes.
How to Store Scones
Store scones in an airtight container at room temperature. They are best when eaten within a day or two.
Other Recipes to Try
If you enjoy this savory scone recipe, I recommend checking out some of these:
Four Cheese & Sausage Savory Scones with Hot Sauce Honey Glaze
Ingredients:
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- ½ cup cold unsalted butter, cut into ½” cubes
- ¼ pound Sopressata, about 1 cup diced
- 2 tablespoons diced chives
- 1/3 cup shredded Asiago cheese
- ¼ cup shredded sharp Cheddar cheese
- ¼ cup shredded Monterey Jack cheese
- ¼ cup grated Parmesan cheese
- 2 large eggs
- ¾ cup low-fat buttermilk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 1 tablespoon vinegar-based hot sauce of choice (I use Tabasco®)
Instructions:
- In a large mixing bowl whisk together the flour, sugar, salt and baking powder.
- Use your hands or a pastry blender to incorporate the butter until the mixture is crumbly.
- Stir in the Sopressata, chives and cheeses.
- In another mixing bowl whisk together the eggs and buttermilk until combined. Stir the wet mixture into the dry mixture until combined and the mixture holds together.
- Preheat oven to 425ºF (220ºC). Scrape the dough onto a clean, lightly floured surface and cut it in half. Shape each half into a 6” circle about ¾” thick.
- Use a knife to cut each round into 6 equal wedges. Arrange on a parchment paper lined baking sheet so that there is ½” space between the scones.
- In a small bowl stir together the butter, honey and hot sauce. Use a pastry brush to brush the top of the scones with the mixture.
- Bake the scones until they are golden brown, about 20 minutes.
- Remove from the oven and let cool. Serve warmed or at room temperature as is or with additional honey and butter.
DID YOU MAKE THIS?
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thank you!
I really loved these but I found them to be almost too sweet and not very cheesy flavored. I’m dying to make them again… Would it ruin the dough to omit the sugar and/or add more cheese? It’s possible I didn’t correctly measure the cheese as well. Are these volume measurements with the cheese packed or loose or?
Hi Veronica! If they were too sweet for your taste feel free to lower or omit the sugar in the recipe! As for the cheese it might change the structure of the dough but I am all for trying new things/ messing around with recipes so don’t be afraid to test it out and decide for yourself. One recommendation if you don’t find it cheesy-flavored enough make sure you are using sharp cheddar in the recipe (mild/ medium cheddar flavor cooks off and won’t taste like anything)
I will absolutely try it, now that I have your encouragment! I’ll be sure to share a picture! Thank you so much. You help me plan family meals more than you know!
That makes me so happy to hear!!