top of page

Green Chili Pepper Sausage Scones

These scones are something special. It's like a green chili biscuit with the sausage built in. If I was hosting anything in the morning/brunch, I would make these. I loved them so much that I went ahead and froze an unbaked batch for another day. The wicked good pepper seasoning is one of my favorite seasonings in my pantry. I add it to our pizzas, hamburgers patties, gravy, literally anything I can. Our local Market Street carries it, but it's also on Amazon.

You can use just a tablespoon of coarse black pepper, but this is a blend of different peppers and it's so great.


My favorite scone I have ever had was from this local coffee shop around the corner from my house. It was cheese, sausage, and so much pepper. I grew both of my children on those scones. They closed their doors a few years ago. I was thinking about those scones recently and thought..ya know I bet I could play on those flavors. And that is how these came to be. Savory scones are deeply underrated, and I happen to really have a hankering for them.



 

Green Chili Pepper Sausage Scones

Makes 8 scones


Ingredients:

2 1/2 cups soft wheat fresh milled flour

1/2 tsp salt

1 tbsp baking powder

1 - 4 oz can diced mild green chilies

1 1/2 cups heavy cream

5 TBS cold butter

1 1/2 cup finely grated cheddar jack cheese

1 or 1 1/2 cups cooked breakfast sausage (about half a pound)


Directions:

Cook breakfast sausage, and mince the meat to be very small.


Preheat oven to 400 degrees


Mill 1 3/4 cups soft wheat berries. Measure and mix all of the dry ingredients into a large bowl. Cut the butter into small pieces and use your hands to mix and press it into the flour.

Butter tip: Freeze the butter and use a cheese grater to make your little butter pearls.

Add the green chilies, heavy cream, sausage, and cheese. My husband always wants more sausage and less bread, so for him...1 1/2 cups of sausage. Mix with your hands until you can form a ball.


On a cookie sheet or stone, dust the pan with flour. You don't have to dust if you use the USA pans. Flatten the dough out into a flat circle that's about an inch thick. Cut into 8 slices and space them out on the cookie sheet so they aren't touching. Bake at 400 for 12-15 minutes in the middle rack. Then reduce to 350 degrees and bake for 5 more minutes.


Serve alone, or drizzle some hot honey or dip in pure maple syrup! Enjoy this delicious and savory breakfast!


 


Happy Cooking!


- Michal

3 comments

Recent Posts

See All

3 Comments


Kerri Bennight
Kerri Bennight
May 14

These turned out delicious! Question- my dough was rather wet- I added more flour and they did okay baking up- and I was able to pop in fridge 20 min to firm the butter back up and slice. Wondering if yours are really wet/ hard to shape or do you add more flour too when needed?

Like
Kerri Bennight
Kerri Bennight
5 days ago
Replying to

That makes sense! I have a stone mill so that explains it.

Like
bottom of page