SAUSAGE AND CHEDDAR SCONES

Sausage and Cheddar Scones image

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

Provided by Taste of Home

Time 50m

Yield 16 scones.

Number Of Ingredients 14

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

Steps:

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 : Calories 293 calories, Fat 16g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 556mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.