Biscuits and Blueberry Gravy

6 servings

This comfort food dish is perfect for brunch, with freshly baked scones, maple breakfast sausages and fresh blueberries.



cups fresh blueberries
cups cooked maple breakfast sausage, crumbled and fat drippings set aside
cup white sugar
lemon, zested
tbsp cornstarch
tbsp water
2 ½
cups flour
tsp sugar
2 ½
tsp baking powder
tsp baking soda
tsp salt
cup cold butter, cubed
1 ½
cups milk
egg, plus 1 egg for egg wash
cup whipping cream
tsp vanilla
tbsp icing sugar
sprigs mint, leaves chiffonade


Step 1

Place blueberries, sausage fat, sugar, and lemon zest into a small pot over medium heat. Bring to a boil. Stir in cornstarch and water and reduce heat. Remove half the gravy into a small bowl and place the bowl in a larger bowl full of ice to cool down. Save the other half for garnish.

Step 2

In a large bowl mix flour, sugar, baking powder, baking soda, and salt. Add the cubed butter using your hands until its incorporated and the texture changes into coarse crumbs. In a separate bowl mix together milk and eggs. With a fork add the liquid into to coarse crumb mixture. Fold in 1 cup of the crumbled breakfast sausage and combine.

Step 3

Preheat the oven to 400ºF (200ºC). Set up a baking sheet with lined parchment paper and spray with non-stick cooking oil.

Step 4

Roll the dough out onto a floured surface. Gently knead for 8 minutes. Take a rolling pin and roll out the dough to ½ inch thick. Using a 3-inch cutter cut out as many even numbered rounds as you can. Once you have cut all of the dough, cover with a towel.

Step 5

Take the rounds and press an indentation in the bottom of the scone. Fill the indentationtightly with blueberry gravy and crumbled sausage. Make sure each base has a round to go on top. Take a brush and wash the rim of the rounds with egg wash. Then place a round on top of the filling. Press the sides of the scones tightly. Dip a fork in a bit of flour and press the edges around each scone. Use a cutter to clean up the edges of each stuffed scone.

Step 6

Place onto a baking sheet and brush the tops with the egg wash. Bake until golden brown, about 12-15 minutes. Place on wire rack to cool.

Step 7

Mix the whipping cream in an electric mixer until it starts to thicken. Add vanilla extract and whip for 2 more minutes. Then gradually add in the icing sugar until fully incorporated. Whip until it has stiff peaks then place in a piping bag with a star tip.

Step 8

With the other half of the blueberry gravy, spoon two tablespoons onto the base of the serving plate in a straight line. Place 3 stuffed scones onto the plate. Pipe a round circle of whipping cream onto the each scone and scoop a teaspoon of gravy onto the centre. Garnish with mint and dust with icing sugar. Repeat for the remaining scones.

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