I seriously need to stop making things like these cheddar sausage scones because I have no self control. I just cannot stop myself from eating half the batch as soon as I pull them from the oven. It’s always, “one more bite.” That one bite, of course, turns into another, and then another. Before I know it, I’m staring at a basket with nothing left in it but a few bread crumbs. I may have had a little help from my husband, but still, that’s a lot of scone.
Generally I don’t follow many routines, but there’s this one routine that I refuse to give up. Twice a year, after my semi-annual dental appointment, I stop off at Mud Pie Vegan Bakery and Coffeehouse before heading to the office. Normally I don’t like stopping anywhere on my way to work — I’d rather get there early and leave early — but since I’m already going in later than usual, I figure, why not take a little detour to pick up one of my most favorite things in the world?
Yes, the world. Mud Pie makes a heavenly cheddar sausage scone. Perfectly cheesy and herbed, warm, flaky. Not that I need an excuse, but surely going another six months without a cavity is worth treating myself, right?
These scones are my take on the Mud Pie scone (in the first batch (shown above) I went a little light on the sausage — it’s even better with more, as written in the recipe below). Now, when I am in between dentist appointments or can’t make the drive to Mud Pie, I can quickly whip up my own batch of savory scones…this may be dangerous territory.
What breakfast treat are you unable to resist?
Psst. There’s still time left to enter my Ellovi Body Butter giveaway – it’s a great for keeping dry, winter skin at bay!
- 1 tbsp Lemon juice
- 1 cup + 2 tbsp plain soy milk
- 2½ cups all-purpose flour
- ⅓ cup nutritional yeast
- 2 tsp dried basil
- ½ tsp dried rubbed sage
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 4 tsp baking powder
- ½ cup shortening
- 2 tbsp non-dairy butter, cold
- 1 cup Daiya Cheddar-Style Shreds (or your choice of shredded vegan cheddar)
- 1 cup vegan sausage broken/sliced into small pieces (I used Lightlife’s Gimme Lean® Sausage)
- Optional: throw in some sliced green onions or jalapeno peppers!
- Heat oven to 425°. Lightly grease a baking sheet (or cover it with parchment paper).
- In a small bowl, combine soy milk and lemon juice. Set aside for about 10 minutes, or until curdled.
- In a large bowl, combine the flour, nutritional yeast, basil, sage, oregano, salt, pepper and baking powder. Cut in the shortening and butter with a pastry cutter, fork or even your hands until the dough is slightly crumbly. Don’t mix the shortening/butter all the way in — you want some small pieces (think corn- or pea-sized) to remain.
- Add the soy milk mixture, cheese and sausage and mix together just until no dry ingredients remain, being careful not to over mix.
- On a lightly floured surface, flatten the dough until it is about ½ to ¾ inches high. Cut the dough into triangles, or your choice of shape, and transfer to the prepared baking sheet.
- Bake for about 14-16 minutes, or until the scones are lightly golden on top.