Sausage and Kale Scones

These Sausage and Kale Scones, warm from the oven, are a delicious morning treat.

Sausage and Kale Scones
Yield: 18 scones • Preparation: 5 minutes • Bake: 12 to 16 minutes
Write a review
  1. ½ cup cooked, crumbled hot pork sausage
  2. 1 cup chopped kale
  3. ¼ teaspoon ground cayenne pepper
  4. ¾ teaspoon salt, divided
  5. 2½ cups all-purpose flour
  6. 1 tablespoon plus 2 teaspoons baking powder
  7. ½ teaspoon ground black pepper
  8. ½ cup shortening
  9. 1 cup plus 3 tablespoons heavy whipping cream, divided
  10. 1 large egg
  11. 1 recipe Nutmeg Butter (recipe follows)
  1. Preheat oven to 400°.
  2. Line 2 baking sheets with parchment paper. Set aside.
  3. In a large nonstick skillet, combine sausage, kale, cayenne pepper, and ¼ teaspoon salt. Cook over medium-high heat until kale has wilted. Let mixture cool.
  4. In a large bowl, combine flour, baking powder, remaining ½ teaspoon salt, black pepper, and sausage mixture, whisking to combine.
  5. Using a pastry blender, cut shortening into flour mixture until mixture is crumbly. Set aside.
  6. In a small bowl, combine 1 cup cream and egg, whisking well. Gradually add cream mixture to flour mixture, stirring gently with a fork until all ingredients are combined and a soft dough forms.
  7. On a lightly floured surface, roll dough to ½-inch thickness. Using a 2-inch round, fluted cutter, cut as many scones as possible, rerolling scraps only once. Place scones 2 inches apart on prepared baking sheets.
  8. Using a pastry brush, lightly coat scones with remaining 3 tablespoons cream.
  9. Bake until bottom edges are light golden brown, 12 to 16 minutes. Serve immediately, or cool on wire racks. Serve with Nutmeg Butter, if desired.
TeaTime Magazine
Nutmeg Butter
Yield: ½ cup • Freeze: 1 hour
Write a review
  1. ½ cup unsalted butter, at room temperature
  2. 1 teaspoon freshly ground nutmeg
  3. ½ teaspoon coarse salt
  1. In a small bowl, combine butter, nutmeg, and salt. Stir until well blended.
  2. Transfer butter to a piece of parchment paper. Shape into a 1-inch-diameter log. Freeze until firm, approximately 1 hour. Cut into ¼-inch-thick slices.
TeaTime Magazine
 From TeaTime November/December 2010


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.