Save A hearty, rustic skillet scone featuring juicy apples, savory sausage, and sharp cheddar baked to golden perfection — ideal for brunch or a cozy supper.
I love making these scone wedges on chilly weekends when everyone craves something hearty and satisfying. The aroma of sausage and cheddar baking with fresh apples always reminds me of slow Sunday mornings at home.
Ingredients
- Breakfast sausage: 200 g (7 oz), casings removed
- Tart apple: 1 medium (such as Granny Smith), peeled, cored, and diced (about 1 cup)
- Green onions: 2, thinly sliced
- Sharp cheddar cheese: 120 g (1 cup), shredded
- Whole milk: 120 ml (½ cup)
- Sour cream: 120 ml (½ cup)
- Unsalted butter: 115 g (½ cup), cold and cubed
- Egg: 1 large
- All-purpose flour: 250 g (2 cups)
- Baking powder: 2 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground black pepper: ¼ tsp
- Fresh or dried thyme (optional): 1 tbsp fresh leaves or 1 tsp dried
Instructions
- Prepare skillet:
- Preheat oven to 200°C (400°F). Lightly grease a 10-inch oven-safe skillet (cast iron preferred).
- Cook sausage:
- In a skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and cooked through. Drain excess fat and set aside to cool.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and thyme (if using).
- Add butter:
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fingertips, rub in the butter until the mixture resembles coarse crumbs.
- Combine with mix-ins:
- Stir in the shredded cheddar, diced apple, cooked sausage, and green onions.
- Add wet ingredients:
- In a small bowl, whisk together milk, sour cream, and egg. Pour over the flour mixture. Stir gently until just combined; do not overmix.
- Shape and score:
- Transfer the dough to the prepared skillet. With floured hands or a spatula, press into an even layer. Score the surface into 8 wedges.
- Bake:
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and serve:
- Let cool 5 minutes. Cut along the scored lines and serve warm.
Save This skillet scone is requested at every family brunch — my kids love the cheesy wedges and the savory pieces of sausage tucked inside each bite.
Required Tools
10-inch oven-safe skillet (cast iron recommended), mixing bowls, pastry cutter or fork, whisk, spatula
Allergen Information
Contains: wheat (gluten), milk, egg, and pork (sausage). Always check ingredient labels if you have sensitivities.
Nutritional Information (per serving)
Calories: 315, Total Fat: 19 g, Carbohydrates: 24 g, Protein: 13 g
Save Serve these scones warm for best flavor with a favorite spread or side. The combination of savory and sweet makes every wedge irresistible.
Recipe FAQ
- → Can I substitute the sausage with a vegetarian option?
Yes, vegetarian sausages can be used to maintain the savory profile while avoiding meat.
- → What type of apple works best for this dish?
Tart apples like Granny Smith provide a nice balance of acidity and sweetness.
- → Is cast iron skillet necessary for baking?
While cast iron is recommended for even heat and a crispy crust, any oven-safe skillet can be used.
- → How can I add a spicy kick to this dish?
Adding a pinch of cayenne pepper to the dough enhances the flavor with subtle heat.
- → Can I prepare this ahead of time?
You can assemble the dough and store it in the fridge before baking for convenience.