Last Updated on November 3, 2025 by PorchLightReading
Sausage and cheddar breakfast scones. Easy morning breakfast idea to enjoy on a slow weekend morning, or bake ahead of time for on the go weekdays!
Another week, another weekday breakfast that everyone can take on the go. And this recipe is one of our favorites with sausage, cheddar, and a bit of maple syrup!
I usually make these on the weekend and store them in the fridge for an easy on the go breakfast for everyone. Wrapped in a paper towel and popped in the microwave for 12 seconds and the kids have a warm, delicious breakfast to enjoy on the way to school.
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- Table of contents: Sausage and cheddar breakfast scones
- Ingredients
- Step by step instructions
- Helpful baking tips
- Substitutions and variations
- Leftovers and storage
- Jump to recipe
But I really like enjoying a freshly baked scone or two after they’ve had a moment to cool. All drizzled with a bit of maple syrup and a cup of tea to go with it. The kids like that too, and so we stared this week about 5 scones short. Not to mention that I ruined everyones appetite for a healthy dinner, but it was totally worth it.
Sausage and Cheddar Breakfast Scones
Whether you’re enjoying these scones for a slow morning breakfast or baking them for a busy week on the go, you’ll love how easy this recipe comes together and just how simple they are to warm back up.
- Enjoy freshly baked or on the go
- Easy for school mornings or road trips
- Great for brunch or potlucks
Ingredients
- 12 oz sausage
- 3 ¼ cups flour
- ½ cup sugar
- 2 ½ tsp. baking powder
- ¾ cup butter cold (12 TBS)
- 1 ½ cup shredded cheddar cheese (approximately 6oz)
- ¾ buttermilk (or ¾ milk with 2 tsp. vinegar)
- 2 TBS maple syrup
- ¼ tsp. red pepper flakes (optional)
How To Make Breakfast Scones
Cook the sausage- In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain any grease. Add 2 TBS of maple syrup, ¼ tsp. red pepper flakes (optional). Mix and allow to cool.
Mix dry ingredients- In a large bowl, whisk together 3 ¼ cup flour, ½ cup sugar, and 2 ½ tsp. baking powder.
Cut in cold butter- Add ¾ cup cold butter into the flour mixture. Using a pastry cutter or hands, blend until the mixture resembles course crumbs. Keeping the butter cold ensures a flaky scones.
Add cheese and sausage- Stir in 1 ½ cups shredded cheddar cheese and cooked sausage. Add ¾ cup buttermilk (or ¾ cup milk with 2 tsp. vinegar to make buttermilk). Mix until moistened.
Shape and cut- Turn the dough onto a slightly floured surface. Split in half. Form into two large circles about 1 inch thick. Either cut triangle wedges using a sharp knife, or cut into small circles using a biscuit cutter. (Makes approximately 24 medium sized scones)
Bake and serve- Preheat oven to 400℉. Bake for 12-16 minutes until golden brown. Allow the scones to cool slightly before serving. Enjoy with a bit of butter, honey, or maple syrup!
Helpful Baking Tips
- Keep the butter cold. Cold butter creates flaky, tender scones. You can even freeze the butter and grate it it! (Grating in butter makes it so much easier.)
- Don’t overmix. Handle the dough just enough to bring it together. Overmixing can make the scones tough.
- Serving ideas. Serve with scrambled eggs or fresh fruit for a complete breakfast.
Scone Substitutions and Variations
Cheddar cheese- Cheddar cheese is great but you can try a Colby jack or pepper jack for a bit of a kick.
Sausage- This recipe calls for a lot of sausage but you can always cut it back or switch it out for bacon or ham.
Buttermilk- If you don’t happen to have buttermilk on hand you can substitute for sour milk. Simply mix together ¾ cup milk with 2 tsp. vinegar. Add just as you would buttermilk.
Add heat- Stir in chopped jalapeños for a spicy version of the breakfast scone.
Leftover Storage
These breakfast scones are great fresh out of the oven but they also are perfect for on the go! Store in an airtight container in the refrigerator for up to three days. Or freeze baked scones for up to two months. To reheat simply pop in the microwave for about 20-30 seconds.
These sausage and cheddar breakfast scones are a huge hit in this house both fresh out of the oven and to take to school the next day.
In fact, the kids enjoy them so much they even request them for their lunchboxes. Allowing me to be off lunchbox duty for a couple of easy days of lunches with a bit of fresh fruit and sliced cucumbers. I hope you enjoy this recipe as much as our family does!
Recipe Card
Sausage and Cheddar Breakfast Scones
Ingredients
- 12 oz sausage
- 3 ¼ cups flour
- ½ cup sugar
- 2 ½ tsp. baking powder
- ¾ cup cold butter
- 1 ½ cups cheddar cheese
- ¾ cup buttermilk (see notes for substitution)
- 2 TBS maple syrup
- ¼ tsp. red pepper flakes (optional)
Instructions
- In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain any grease. Add 2 TBS of maple syrup ¼ tsp. red pepper flakes (optional). Mix and allow to cool.
- In a large bowl, whisk together 3 ¼ cup flour, ½ cup sugar, and 2 ½ tsp. baking powder.
- Add ¾ cup cold butter into the flour mixture. Using a pastry cutter or hands, blend until the mixture resembles course crumbs. Keeping the butter cold ensures a flaky scones.
- Stir in 1 ½ cups shredded cheddar cheese and cooked sausage. Add ¾ cup buttermilk (or ¾ cup milk with 2 tsp. vinegar to make buttermilk). Mix until moistened.
- Turn the dough onto a slightly floured surface. Split in half. Form into two large circles about 1 inch thick. Either cut triangle wedges using a sharp knife, or cut into small circles using a biscuit cutter. (Makes approximately 24 medium sized scones)
- Preheat oven to 400℉. Bake for 12-16 minutes until golden brown. Allow the scones to cool slightly before serving. Enjoy with a bit of butter, honey, or maple syrup!
Notes
Nutrition
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