Chinese Sausage Scallion Scones
Chinese Sausage Scallion Scones have the flaky, buttery texture of traditional scones with the umami-rich flavors of Chinese sausage and the freshness of scallions. Make these for your Asian-inspired afternoon tea or a unique breakfast treat.
Equipment
- Medium bowl
- Pastry Blender or food processor
- Measuring spoons and cups
- Baking Sheet
- Parchment Paper
- Knife or round cutter
- Pastry Brush
Ingredients
Pork Floss Scallion Scones
- 75 g unsalted butter cold, ¼ cup
- 225 g flour 1½ cup
- ½ tsp salt
- 1 tbsp baking powder
- 120 mL milk ½ cup
- ¼ cup Chinese sausage diced into small pieces
- 2 tbsp scallions
- egg wash or cream
- sesame seeds garnish
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a large mixing bowl, use a pastry cutter or your fingers to mix the cold butter and flour until the mixture resembles coarse crumbs. Stir in salt, baking powder, Chinese sausage and chopped scallions.
- Combine Wet Ingredients: Add milk and stir until just combined.
- Shape the Dough: Transfer the dough onto a floured surface and knead gently a few times. Pat into a 1-inch thick round and cut into wedges or rounds.
- Brush and Bake: Place scones on the baking sheet, brush with egg wash or cream, and sprinkle with sesame seeds if using. Bake for 15-18 minutes until golden brown.
- Cool and Serve: Let cool slightly before serving. Enjoy warm with miso butter or a savory spread.
Notes
- Use cold butter for the flakiest scones.
- Do not overmix the dough to prevent dense scones.
- Brush the tops with egg wash or cream for a beautiful golden finish.
- For extra flavor, add a small amount of toasted sesame oil to the dough.