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Recipe Detail Page
Sour Cream ’n’ Onion Scone Breakfast Sandwiches
Holiday 2020
Taking inspiration from sour cream and onion biscuits plus adding a nod to my other favourite chip flavour (sour cream and cheddar), these savoury scones make an excellent breakfast sandwich base. Slather with either of our flavoured butters or another favourite condiment and top with a homemade sausage patty or pan-fried peameal (your choice). It’s great with avocado when you aren’t feeling like having an egg, but if you’re always up for putting egg on it, feel free to squeeze one in there as well.
Makes 10 sandwiches
HONEY-MUSTARD BUTTER
1/2 cup (125 mL) butter, at room temperature
2 tbsp (30 mL) honey
1 tbsp (15 mL) your favourite mustard
KIMCHI BUTTER
2 tbsp (30 mL) drained and finely chopped kimchi
1/2 cup (125 mL) butter, at room temperature
SCONES
3½ cups (875 mL) all-purpose flour
4 tsp (20 mL) baking powder
1 tbsp (15 mL) baking soda
1½ tsp (7 mL) kosher salt
1/2 lb (225 g) unsalted butter, cubed and chilled
6 green onions, finely chopped
2 cups (500 mL) grated cheddar cheese
1 cup (250 mL) sour cream
1/4 cup (60 mL) milk plus
1 to 2 tbsp (15 to 30 mL) for brushing scones
MEAT
3 tbsp (45 mL) finely chopped parsley (optional)
1 tsp (5 mL) fennel seed (optional)
2 lbs (905 g) farmers’ sausage or 20 peameal slices (about 2 lbs/905 g)
FILLINGS
10 pre-cut cheddar cheese slices
2 avocados, sliced
2 tomatoes, sliced
1. To prepare butter, place 1/2 cup (125 mL) butter into a medium bowl. Add honey and mustard. Use a fork or wooden spoon to beat together as best you can. It’s okay if it’s not perfectly smooth. Spoon prepared butter over a piece of plastic wrap. Wrap plastic wrap over top and shape into a log. Roll up with remaining plastic. Repeat the method using kimchi butter ingredients. Refrigerate both until firm. If making ahead, the butter will keep well, refrigerated for at least 1 week.
2. Preheat oven to 350°F (180°C).
3. Add flour, baking powder, baking soda and salt to a large bowl, preferably a stand mixer bowl. Whisk to mix. Add butter. Using the paddle attachment, mix until coarse crumbs form. If hand-mixing, using your fingers and thumbs, cut butter into flour mixture until combined and coarse pea-sized crumbs form. Mix in onions and cheese. Add sour cream and milk. Mix or knead just until dough begins to come together. Turn on to a lightly floured surface. Bring the dough together and pat it into a roundabout 1 inch (2.5 cm) thick. Cut into scones using a 3-inch (8-cm) floured glass or cookie cutter. Arrange over a parchment-lined baking sheet. Brush tops with milk.
4. Bake in the centre of preheated oven until golden on bottoms and tops, about 15 minutes. Remove and let cool. If making ahead, scones will keep well stored in an airtight container for up to 1 day. It’s best to toast before serving.
5. Meanwhile, if preparing sausage option, chop parsley and place in a medium bowl along with fennel, if using. Remove sausages from casings and crumble into a bowl. Using your hands, mix and shape into 10 patties.
6. Set a large frying pan over medium heat. Add peameal slices or patties. Cook until golden on each side, 2 to 4 minutes per side for peameal and 3 to 5 minutes per side for sausage patties. Make sure patties are cooked through. Pat sausage patties with a paper towel.
7. Slice scones in half. Spread with butter of your choosing. Top with peameal or sausage, cheese, avocado and tomatoes.
Makes 10 sandwiches
