Okay. Let’s just say these scones knocked my socks off! What a great little recipe. I am so happy with these beauties, and I physically had to walk away from them. I couldn’t stop eating them. I think that’s a great sign. Hope you love them too.
Loaded Breakfast Scones
3 eggs, scrambled soft (optional)
1 shredded cheese (Cheddar or Monterrey Jack)
3 green onions, diced
1 lb. Turkey breakfast sausage crumbles
6 slices bacon, cooked and crumbled
2 cups all purpose gluten free flour or cassava flour
1 cup buttermilk
1/2 cup cold butter
1 tsp. baking powder
Preheat your oven to 420 degrees.
Cook your sausage and break into crumbles, and once it’s browned, set aside to cool before adding to the scones dough. (If you are adding soft scrambled eggs, cook them just until they start to set but are wet, remove from the heat and then set aside to cool.)
In a large bowl, add the cassava & gluten free flour, then slice the cold butter, and using a pastry cutter or knives, cut the cold butter into the flour. Then add the baking powder and stir the crumbled mixture together.
In a small bowl, whisk the buttermilk with the eggs and set aside.
Dice your onion.
Add the cooled sausage, cheese, onion, crumbled bacon into the flour mixture. Stir to coat all the ingredients with the flour mixture. Then pour the milk and eggs into the flour mixture. Gently stir until the ingredients are all mixted together and less is more for this. Don’t over work this dough.
Place this dough onto a lightly floured surface. Dust with a little more flour. Shape the dough into a round circle, about 1 1/2″ thick circle. Using a 3″ round cookie cutter or your knife, cut into pieces, equal in size. Place on an ungreased cookie sheet.
Use 1 egg, for an egg wash, whisked and brushed onto the scones before baking. Bake for 20 minutes. Remove from the oven and cool slightly before eating. These scones freeze really well for meal prep for future breakfasts. Makes 9 hearty scones.
Happy breakfast! xo