Save on Pinterest

Sausage and Cheddar Scones

Served with a touch of gourmet mustard, these golden scones are practically a meal in one. I’ve found they freeze well for up to a month. —Mary Claypool, Granada Hills, California
  • Total Time
    Prep: 35 min. Bake: 15 min.
  • Makes
    16 scones

Ingredients

  • 1 pound bulk sage pork sausage
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1-1/2 teaspoons ground mustard
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 tablespoons cold butter
  • 4 large egg whites
  • 1-1/2 cups buttermilk
  • 2-1/2 cups shredded sharp cheddar cheese, divided
  • 2 large egg yolks
  • 2 teaspoons water
  • Dijon mustard

Directions

  • In a large skillet, cook sausage until no longer pink; drain.
  • In a large bowl, combine the flour, baking powder, ground mustard, baking soda, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Whisk egg whites and buttermilk; stir into crumb mixture just until moistened. Stir in sausage and 2 cups cheese. Turn onto a floured surface; knead 10 times.
  • Divide dough in half; pat each half into an 8-in. circle. Cut each into eight wedges. Separate wedges and place on parchment paper-lined baking sheets. Beat egg yolks and water; brush over tops. Sprinkle with remaining cheese.
  • Bake at 400° for 14-16 minutes or until golden brown. Serve warm with Dijon mustard.
Nutrition Facts
1 scone (calculated without Dijon mustard): 293 calories, 16g fat (9g saturated fat), 67mg cholesterol, 556mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 11g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate