I haven’t blogged in a while and was taking a break from cooking to enjoy my garden these last few weeks. Today I thought about testing a new recipe for a brunch wedding shower party coming up and thought that this savory scone would be a perfect appetizer passed to the ladies along with mimosas before they are seated for their brunch courses.
Scones are not just for brunch or tea parties anymore…how about these savory scones served at your next cocktail party. The savory blend of the pepper jack cheese and the spicy sausage is the perfect party bite, especially with a dollop of the chipotle honey butter on top; actually, slather the butter on top, I just had one and the butter I made for this scone is quite addictive.
Petite Scones with Pepper Jack Cheese & Spicy Sausage with Chipotle Honey Butter
These petite savory scones are perfect for any party as an appetizer, start your brunch off with these decadent treats or add a bit of comfort to your menu with them at your next cocktail party.
Ingredients
- 12 oz Louisiana style hot link sausage
- 3 1/2 cups all-purpose flour
- 1 tbsp sugar
- 3 tsps baking powder
- 1/2 tsp salt
- 1 cup unsalted cold butter, cut into small cubes
- 1 cup buttermilk
- 1 1/2 cups pepper jack cheese, grated
- 1 tsp fresh thyme, chopped
- 1 tsp fresh oregano, chopped
- 1 egg beaten
- 1 tbsp milk
Chipotle Honey Butter
- 1/2 cup unsalted butter (1 stick), softened
- 3 tbsp honey
- 1 chipotle chili in adobo, minced
Instructions
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Mince the sausage by hand or in a food processor and sauté over medium heat on the stove until browned, stirring occasionally and the fat has been rendered, drain on paper towels and let cool completely
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Preheat oven to 425 degrees F
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In a large bowl or food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt and mix until blended, add the cold butter and blend by hand with a pastry blender until it resembles coarse corn meal or I use a food processor…much faster.
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Add the buttermilk and pulse a few times with the food processor or mix by hand until just blended
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Add the cheese, sausage, thyme and oregano and mix well.
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Turn out onto a floured surface and knead a few times until it comes together into a smooth ball, flatten it and roll out to ½ inch thickness
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Using a 1 ½ inch round cutter, cut the dough into circles and place onto a parchment or silicone mat lined sheet pan
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In a small bowl scramble the egg and milk to make an egg wash, brush the top of each scone
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Bake in oven for 12 to 15 minutes until golden brown
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While scones are in the oven, mix the honey, butter and chipotle chili together and set aside
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Serve warm with the chipotle honey butter and enjoy these bite sized treats at any party…
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Makes 50 petite bites, enough for 12 to 15
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