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Breakfast Sausage–Cheddar Scones

Charles Dickens’ Black Tea Blend

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Breakfast Sausage– Cheddar Scones

Makes approximately 18

8 ounces uncooked breakfast sausage*
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
½ teaspoon salt
½ cup cold unsalted butter, cubed
½ cup shredded Cheddar cheese
1 tablespoon coarsely chopped fresh sage leaves
¾ cup cold heavy whipping cream
1 tablespoon maple syrup

• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

• In a medium skillet, cook sausage over medium heat until no longer pink, 4 to 6 minutes, stirring occasionally to break into crumbles. Drain sausage on paper towels, patting gently, and let cool completely.

• In large bowl, whisk together flour, baking powder, sugar, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add cooled sausage, cheese, and sage, stirring until combined.

• In a liquid-measuring cup, stir together ¾ cup cold cream and maplesyrup. Add to flour mixture, stirringuntil a