Four cheese and sausage savory scones with hot sauce glaze cooking with cocktail rings

Four Cheese & Sausage Savory Scones with Hot Sauce Honey Glaze

These buttery savory scones are filled with cheddar, Monterey Jack, Asiago and Parmesan cheeses as well as with cured sausage, specifically sopressata, and chives. Savory scones like this make for a great “breakfast on the go” or for a quick snack. Using the cured sausage removes the extra step of cooking the sausage prior to making the scones. I use sopressata - pork based, cured salami dash because it usually has lots of flavor from the aging process. I ask the butcher to give me one thick slice so that I can dice it into cubes myself – instead of getting it already thinly sliced.

These scones may be savory but they are in no way a biscuit. While both contain flour, fat, milk and a leavening agent and are baked until golden brown, the similarities stop there. Scones are made with eggs and with a little more sugar than biscuits. They should also be much denser, drier and more crumbly than their counterparts. Biscuits should have light and flakey layers. I tend to associate scones with England and high tea while I associate biscuits with Southern cuisine.



3 cups all-purpose flour

¼ cup granulated sugar

1 teaspoon kosher salt

1 tablespoon baking powder

½ cup cold unsalted butter, cut into ½” cubes

¼ pound Sopressata, about 1 cup diced

2 tablespoons diced chives

1/3 cup shredded Asiago cheese

¼ cup shredded sharp Cheddar cheese

¼ cup shredded Monterey Jack cheese

¼ cup grated Parmesan cheese

2 eggs

½ cup whole milk

2 tablespoons unsalted butter, melted

2 tablespoons honey

1 teaspoon hot sauce of choice, I use Tabasco®



In a large mixing bowl whisk together the flour, sugar, salt and baking powder. Use your hands or a pastry blender to incorporate the butter until the mixture is crumbly. Stir in the Sopressata, chives and cheeses.

In another mixing bowl whisk together the eggs and milk until combined. Stir the wet mixture into the dry mixture until combined and the mixture holds together.

Preheat oven to 425ºF. Line a baking sheet with parchment paper and lightly flour it. Scrape the dough onto a clean, lightly floured surface and cut it in half. Shape each half into a 6” circle about ¾” thick. Use a knife to cut each round into 6 equal wedges.

Arrange so that there is ½” space between the scones. In a small bowl stir together the butter, honey and hot sauce. Use a pastry brush to brush the top of the scones with the mixture.  

Chill the scones in the refrigerator for 20 to 30 minutes then bake the scones until they are golden brown, about 20 to 25 minutes.

Remove from the oven and let cool. Serve warmed or at room temperature as is or with honey and additional butter. Store the cooled scones in a plastic bag or airtight container for up to several days.


Makes 12 scones.





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