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
Keyword biscuit, glaze, honey, hot sauce, sausage, scone
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Servings 12scones
Calories 318kcal
Ingredients
3cupsall-purpose flour
¼cupgranulated sugar
1teaspoonkosher salt
1tablespoonbaking powder
½cupcold unsalted butter,cut into ½” cubes
¼poundSopressata,about 1 cup diced
2tablespoonsdiced chives
1/3cupshredded Asiago cheese
¼cupshredded sharp Cheddar cheese
¼cupshredded Monterey Jack cheese
¼cupgrated Parmesan cheese
2largeeggs
¾cuplow-fat buttermilk
2tablespoonsunsalted butter,melted
2tablespoonshoney
1tablespoonvinegar-based hot sauce of choice(I use Tabasco®)
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.