Sausage and Cheddar Scones Recipe

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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 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min.
MAKES: 16 servings


  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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 egg whites
  • 1-1/2 cups buttermilk
  • 2-1/2 cups (10 ounces) shredded sharp cheddar cheese, divided
  • 2 egg yolks
  • 2 teaspoons water
  • Dijon mustard

Nutritional 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.


  1. In a large skillet, cook sausage until no longer pink; drain.
  2. 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.
  3. 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.
  4. Bake at 400° for 14-16 minutes or until golden brown. Serve warm with Dijon mustard. Yield: 16 scones.
Originally published as Sausage and Cheddar Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p30

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