Chicken Sausage Scones with Cheddar and Chives

Name: Chicken Sausage Scones with Cheddar and Chives
Prep time: 8
Cook time: 25
Total time: 33
Yield: 1
Ingredients: all-purpose flour; fine salt; baking powder; smoked paprika; freshly ground black pepper; unsalted butter, cut into small dice; package The Sausage Project Melty Cheddar Chicken Sausage, diced small; sharp cheddar cheese, roughly grated; buttermilk, plus 2 tablespoons for brushing; chives, finely chopped

Prep Time: 8 min | Cook Time: 25 min | Servings: 1

Breakfast

Melty Cheddar

Some say a scone is just a fancy biscuit. We’re not here to argue—but we will say this: a good scone is one of the easiest ways to level up your brunch spread, especially when it leans savory.

These savory cheddar scones get a boost from Melty Cheddar Chicken Sausage, hand-folded into a simple dough with sharp cheddar and fresh chives. The result is tender, cheesy, and packed with flavor (and protein) in every bite. It’s a hands-on recipe that’s surprisingly easy to pull off with bakery-worthy results.

Even better? These scones freeze beautifully, so you can make them ahead for brunch or keep a stash on hand for an easy, grab-and-go breakfast.

See Recipe

A savory chicken sausage and cheddar scone.

SERVING MULTIPLIER:

Ingredients

2 cups all-purpose flour

1 teaspoon fine salt

1 tablespoon baking powder

¼ teaspoon smoked paprika

½ teaspoon freshly ground black pepper

8 tablespoons unsalted butter, cut into small dice

1 package The Sausage Project Melty Cheddar Chicken Sausage, diced small

½ cup sharp cheddar cheese, roughly grated

¾ cup buttermilk, plus 2 tablespoons for brushing

2 tablespoons chives, finely chopped

Instructions

Prep Time: 8 min | Cook Time: 25 min | Servings: 1

In a large mixing bowl, combine the flour, salt, baking powder, paprika, and pepper.

Using your (washed!) fingers, rub the chopped butter into the flour mixture until it resembles rough breadcrumbs, with small pieces of butter still visible.

Add the chopped sausage and cheddar, gently stirring to evenly distribute.

Pour in the buttermilk and chives, and fold gently until just combined. Avoid overmixing—that will make the dough tough.

Turn the dough out onto a lightly floured work surface and gently shape it into a round about 1 inch thick. Wrap in plastic wrap and refrigerate for 30 minutes.

While the dough is cooling, preheat the oven to 375°F. Line a medium-sized sheet pan with parchment paper.

Unwrap the dough and place it in the center of the sheet pan. Use a knife to cut the dough into 8 equal triangular wedges, then gently nudge them back together so the edges are just touching in a rough circle.

Brush the tops with buttermilk, then bake for 30–35 minutes, until deep golden brown.

Remove the pan from the oven and let cool for a few minutes before serving. Split the scones and serve on their own or with salted butter.