Cedarburg Breakfast Scone

Washington House Inn

W62 573 Washington Avenue , Cedarburg, WI 53012 Estados Unidos


  • 3 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 3/4 cup margarine or butter
  • 12 oz bulk pork sausage
  • 6 oz shredded cheddar cheese
  • 3/4 cup buttermilk


  1. In a skillet, cook sausage until lightly browned. Drain and set aside.
  2. Mix flour, sugar, salt and baking powder in a large bowl. Cut in margarine with a pastry blender until the mixture resembles crumbs. Add sausage and cheese, toss lightly. Add buttermilk and stir, adding more flour if dough is too sticky.
  3. Knead dough on a floured surface about 20 times. Let dough rest 5 minutes. Press dough into a circle on a floured surface, about 1/2 inch thick. Cut scones with a 2 1/2 inch biscuit cutter and place on ungreased cookie sheet.
  4. Bake in preheated 425 degree oven for 10-12 minutes.
  5. Best served warm with butter, maple syrup or strawberry preserves. Makes 1 1/2 dozen.
About this recipe:

This delicious scone was created by chef Kate Nieman and won first place in a national competition.