Sausage and Cheddar Scones

Name: Sausage and Cheddar Scones
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 16 scones.
Ingredients: 1 pound Jones No Sugar 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 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

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

Ingredients

1 pound Jones No Sugar 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 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.

Originally published as Sausage and Cheddar Scones in Holiday & Celebrations Cookbook 2013