Starbucks Maple and Sausage Scone Recipe

We’re taking it back to the old school with this Starbucks Maple and Sausage Scone recipe. Starbucks took it off their menu a few years back and we couldn’t get out of bed for a week. Ok, that’s not exactly true but we did mourn the loss.

Fortunately we’re masters are recreating recipes, and this Starbucks Maple and Sausage Scone recipe is legit. Unlike many “solid as a rock” scone recipes, this one is soft, satisfying and full of flavor.

Anything with sausage and maple gets our undivided attention. At least until we pop the last bite.

TIP- You can make the dough in advance and refrigerate it until you’re ready to bake! Perfect for a holiday morning.

Pinterest – we hope you’re following on Pinterest! Don’t make a girl beg. 

Starbucks Maple Sausage Scone

Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Servings: 8


  • 1 Package Breakfast Sausage Links
  • 2 cup All-purpose Flour
  • 3/4 tsp Salt
  • 1 tbsp Baking Powder
  • 3 tbsp Packed Brown Sugar
  • 5 tbsp Unsalted Butter Frozen
  • 2 Large Eggs
  • 2/3 cup Milk or Heavy Cream
  • 1 tsp Maple Flavor Extract
  • 1 tsp Maple Syrup


  • Cook the sausage as directed on the back of the package.
  • Chop the sausage links into bite size pieces and set aside.
  • Pre-heat the oven to 425 and line a baking sheet with parchment paper.
  • Add 2 cups of flour to the blender (make sure to be precise!).
  • Add the salt, baking powder and sugar to the blender and pulse 5-6 times to combine.
  • Cut the frozen butter into 1/4” pats and add to the blender. Pulse until the butter is in pea-size clumps and the mixture looks coarse. Do NOT over mix as this will create a rock-like scone.
  • Add 1 egg, milk, maple extract and pulse 4-5 times until the mixture forms large clumps. The dough will be slightly sticky.
  • Fold the sausage chunks into the mix.
  • Turn the dough out onto a lightly flour dusted surface and knead a few times until it’s in one big ball.
  • Press down on the dough to form a circle about 8” across and 1/2” high.
  • Cut the dough into 8 equal squares and transfer to the baking sheet.
  • Brush the top with a beaten egg and bake for 12-14 minutes (until golden brown).
  • Optional - top with additional maple syrup before serving. Best served immediately.


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