Maple Sausage Scones
Make these Maple Scones with your favorite flavor of Purnell's Country Sausage. "It's Gooo-od!"
Preheat oven to 425 degrees.
In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Mix in butter with a blender or by hand. The mixture should be coarse crumb consistency. Stir in 1/2 cup half-and-half, 2 tablespoons maple syrup until mixture is just moistened. Fold in crumbled sausage. Be careful not to mix too much.
On a lightly floured surface, knead dough gently, about 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges and place on a baking sheet, 2 inches apart. Brush tops with the remaining 1 Tbs of sugar and maple syrup. Bake until golden brown, 12 to 15 minutes.
Let cool on a wire rack.
Recipe can be adjusted to feature Medium OR Hot Country sausage depending on how spicy you would like it.
- 2 cups all-purpose flour, additional to dust workspace
- 6 tablespoons sugar
- 1 Tbs baking powder
- 1/2 tsp salt
- 6 Tbs cold butter (unsalted), cut into small pieces
- 1/2 cup half-and-half
- 2 Tbs maple syrup, additional syrup for topping scones
- 2 country sausage patties, cooked and crumbled