Sausage & Tomato Scones
Our Purnell's Italian Sausage, basil, sun-dried tomato pesto, Parmesan cheese, buttermilk and more go into this scone recipe. It's Gooo-od!
Start by preheating the oven to 425 degrees.
Heat a large skillet to a medium temperature and add the sausage. Cook until golden brown. Then remove from heat and cool completely.
Mix the flour, baking powder, baking soda, and salt together in a medium bowl until well blended. Then work the butter into the flour mixture, using your fingers, until it is in small pieces.
Finely chop the basil leaves and soften the butter. Continue by stirring the cheese, basil and sausage into the mixture. Add buttermilk and pesto and delicately mix together. Don’t be alarmed if the dough is a bit loose.
Turn the dough out onto a floured surface and knead several times. Don’t over do it, though.
Divide dough into two equal pieces. Press each piece so that its about 3/4 inches thick, then cut into 4 equal pieces (triangularly shaped). Line a baking sheet with parchment paper and arrange each dough piece accordingly. Brush with a little bit of melted butter.
Bake the scones for about 12 to 15 minutes. Let cool and serve!
- 8 oz Purnell’s “Old Folks” Italian sausage (1/2 roll)
- 12 basil leaves
- 1/3 cup sun-dried tomato pesto
- 1 cup shredded Parmesan cheese
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 tbs unsalted butter