Four Cheese & Sausage Savory Scones with Hot Sauce Honey Glaze

Four cheese and sausage savory scones with hot sauce glaze.

Four Cheese & Sausage Savory Scones with Hot Sauce Honey Glaze

These buttery scones are filled with a blend of Cheddar, Monterey Jack, Asiago and Parmesan cheeses as well as cured sausage, specifically sopressata and chives.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 30

Servings scones

Calories 318kcal

Author Kylie Mazon-Chambers

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®)

US Customary - Metric

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.

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