I adapted this recipe from one called a Quiche Lorraine Scone on Brown Eyed Baker's blog. I am not one to follow a recipe exactly, especially when it means I can substitute with what I have on hand and avoid a trip to the store before I'm ready.
Savory Breakfast Scones
Makes a baking pan-full. You can either make them like a scone (large circle, then cut into triangles similar to a pie) or I just dropped them in large scoops like a drop biscuit and baked them that way. They make a great breakfast for on the run sort of mornings when eating in the car is easier as they freeze well and can be baked or microwaved quickly to eat.
2 c flour-I use a blend of unbleached all purpose and whole wheat
1 T baking powder
pinch cayenne pepper
1 t salt
a few grinds of black pepper
1 t parsley
8 T cold butter, in pieces (this is one stick)
1/4 c cream
1/4 c milk
1 c cheese-whatever you have on hand will work. I used a generic already grated blend for ease of use and some crumbled goat queso blanco
1/4 c chopped chives or garlic chives
1/2 pound sausage, browned, crumbled and drained (bacon or ham would work well here, too. Just cut and chop)
Preheat the oven to 400 degrees F. I use a baking stone to cook, and this worked wonderfully with no greasing. Otherwise, you should grease a pan or line it with a silicone mat or parchment paper.
Toss your meat, chives and cheese with 1 T of flour to help them stay put in the scone and not sink when they are baking. Set them aside for now.
In a bowl combine the flour, baking powder and seasoning agents.
Cut in the butter (I use my fingers and just keep crumbling the butter in until there are no big pieces. You could easily do this in a food processor as well.)
In a separate bowl beat together well the wet ingredients.
Add to the flour mixture. Now add the meat mix and keep gently folding until it all is well distributed and everything has been mixed in.
My dough was pretty wet-I think more wet than the original recipe, so I just dropped the scones at this point onto the prepared sheet. If it were drier, you would knead the dough a little, or you could add a little more milk to thin it to a dropable point for ease.
Bake for around 20 minutes and serve!