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 FoodieandWine.com on Pinterest! Don’t make a girl beg.
- 1 Package Breakfast Sausage Links
- 2 Cups All-purpose Flour
- ¾ Teaspoon Salt
- 1 Tablespoon Baking Powder
- 3 Tablespoons Packed Brown Sugar
- 5 Tablespoons Unsalted Butter (Frozen)
- 2 Large Eggs
- ⅔ Cup Milk or Heavy Cream
- 1 Teaspoon Maple Flavor Extract
- 1 Teaspoon 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 ¼” 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 ½” 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.