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BISCUITS, SCONES, MUFFINS & QUICK BREADS

SAVORY SCONES

I can’t remember who introduced me to savory scones, but that person is a true hero. These ones are full of caramelized onions, cheddar cheese, and crumbled sausage. They’re basically a full breakfast in scone form.

MAKES 8 TO 10 SCONES

1 tablespoon unsalted butter plus

6 tablespoons chilled and cubed1 large yellow onion diced5 tablespoons sugar

2 teaspoons salt

1

1

⁄2 teaspoon freshly ground

black pepper21⁄2 cups all-purpose flour1 tablespoon baking powder1 teaspoon garlic powder1 teaspoon Italian seasoning mix

1

⁄2 pound bulk pork breakfast sausage cooked crumbled and drained

3

⁄4 cup shredded cheddar cheese

1

⁄2 cup plus 1 tablespoon

heavy cream1 tablespoon sour cream1 egg

In a skillet over medium heat, melt 1 tablespoon of the butter. Add the diced onion, 1 tablespoon of the sugar,

1⁄2teaspoon salt, and 1⁄2teaspoon pepper.Stir andcook until the onions have reached a dark caramel color, about 10 minutes. Set aside to cool.

In a large bowl, stir together the flour, the remaining 4 tablespoons sugar, the baking powder, the remaining 11⁄2 teaspoon salt and 1 teaspoon pepper, the garlic powder, and Italian seasoning. Using a pastry blender, cut the 6 tablespoons cubed butter into the flour mixture until the mixture resembles coarse meal, with butter pieces the size of peas. Stir in the cooked sausage, cheese, and caramelized onions.

In another bowl, whisk together 1⁄2 cup of the cream with the sour cream and the egg. Pour the cream mixture into the flour mixture, and stir until a dough starts to form. Cover and refrigerate the mixture for about 30 minutes.

Preheat the oven to 425°F and line a baking sheet with parchment paper or a nonstick mat. Remove the dough from the refrigerator and turn it out onto a floured work surface. Use your hands to press the dough together into a cohesive round. Form the dough into a long rectangle about 1 inch thick. Using a large knife, cut the dough into triangles and transfer them to the baking sheet. Brush the tops with the remaining 1 tablespoon cream. Bake until the tops are golden brown, 12 to 15 minutes. Cool before serving.