More scones! I feel it only appropriate.
These rustic beauts have quickly become something about I dream about because you can really do anything with them. Remember my first version with cheddar and dried Italian seasoning? Slayed, yes.
Well this one I added some seared breakfast sausage links (solid decision) and some grated GRUYERE (all caps necessary) and oh, okay, yeah. So good. If you need motion, here’s how I made it. 🙂
Let us peepeth already.
Just organize it all before you start so you don’t scream at anything or anyone.
Dried ingredients first! Four, baking powder, sugar, salt. You know how this goes.
And then you’ll take the chilled butter (that you’ve cut into small pieces) and run this thinly through your fingers, until they become flakes (at first) and then crumbly, the more you work it. Everything should be incorporated with no mammoth butter lumps.
Band called Mammoth Butter Lumps?
Breakfast sausage! This is regular, not maple. And links, not patties. But listen, use what ya got and call it good. And the amount isn’t overly crucial, you just want a bites of savory sausage here and there. I knew we understood each other.
Then we’ll add the egg and milk (pre-whisked!), the grated cheese and sausage. Stir it up for a second in the bowl, then turn it all onto a floured work surface and knead it until it becomes a smoothish mound. You’ll probably need to add a bit of flour to it as you work it. No prob.
Mine had a few cracks in but I feel like that’s just life.
Then use a pastry cutter and cut then into eight small even-ish scone sizes. Last time I made four and they were ENORM, so this time I made them way smaller and once they bake and puff up, they’re the perfect size. Just perfect.
See? Ugh, the scent will knock you over. The nutty Gruyere is faaaaancy in this, so buckle up.
And I couldn’t love the rustic, wobbly look of these more. Get your butter ready because it’s about to be party time.
Heeeeeello. If you tear right in, you’ll see a little cheese ooze, and it’s glorious. I was taking photos so the cooling affected the ooze, but I’m still a good person.
Little pockets of sausage, flaky dough, gorgeous cheese, these are unreal. So satisfying and comforting and at the ready all week for a quick breakfast bite! Pair an egg with it and you’re set for the day.
I mentioned the butter, right? Slab a little on. It’s spring.
Your new go-to scone. Wanna bet?