Soaked Sausage Cheddar Scones

I love a savory scone. Sweet scones are amazing, but I will choose savory every single time.

And the biggest difference between a biscuit and a scone is cream. Cream is my jam. This recipe is a family favorite and we eat them often! I am happy to share this recipe because of its clout in the Grappe house.


And if you're new here and wondering what soaked means, it means that the flour is soaked for 12 hours to break down phytic acid and unlock the nutrition inside the grain. It also helps the grain become more digestible.



Pro Tip: I usually never make the sausage the day that I am making the scones. I make the sausage early in the week and reserve a cup of it for the scones, but we eat the rest with eggs for breakfasts! So the leftover is used for scones!


And now....the goods!



Soaked Sausage Cheddar Scones


Ingredients:

2 cups organic unbleached all purpose flour

1/2 tsp salt

1 tbs baking powder

1 tbs honey

1 cup of half and half (can use heavy cream) + 1/2 TBS raw apple cider vinegar

5 TBS salted grass-fed butter

1/2 cup sharp cheddar cheese

1 cup cooked breakfast sausage


Directions:

The night before, mix your flour, salt, and baking powder in a medium bowl. Use your hands to rub the butter into the flour. You just don't want big chunks of butter. Mix the honey, half and half, and apple cider vinegar in the measuring cup. Stir to make sure its combined, then pour into the flour. I like to use my hands to mix. Form it into a ball and cover with plastic wrap, a lid, or plate. Let it sit overnight!


In the morning, preheat the oven to 450 degrees. Add the sausage and cheddar to the bowl and mix with your hands.


Line a baking sheet with parchment paper. I like to bake on stones, so if you have one, just dust the bottom with flour.


Form the dough on the sheet into a circle so that it is about an inch thick.


Now you will cut the dough into 8 slices. The trick is to use a big knife and run the knife under hot water between cuts. It will prevent the dough from sticking. Use the knife to gently separate the slices and scoot them back from the center about an inch. I run my knife underneath each slice and pull them back.


The scones will rise and expand, so you want to make sure that they have enough room to do that.


Bake for 10-12 minutes.



May joy and peace find your heart today!

- Michal

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