Sausage And Cheese Scones For Your Freezer Recipes
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
Provided by Taste of Home
Time 50m
Yield 16 scones.
Number Of Ingredients 14
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.
SAUSAGE AND CHEESE SCONES FOR YOUR FREEZER
My husband loves this for breakfast in the morning, heated up in the microwave from the freezer. They are wonderful right out of the oven too!
Provided by TishT
Categories Scones
Time 35m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Combine flour, baking powder, sugar, salt and pepper in a large mixing bowl. Cut butter into the bowl, mixing it up until it looks a little like meal.
- Stir in the cheese and sausage.
- Combine buttermilk and egg white together with a whisk.
- Add the liquid ingredients to the dry ingredients until just moist.
- Turn dough out onto a lightly floured surface; knead lightly 4-5 times with floured hands. Note: The dough will be sticky.
- Pat dough into two 8-inch circles on prepared baking sheet (spray with cooking spray).
- Cut dough into 8 wedges, cutting into but not all the way through the dough like a pie.
- Bake at 400°F for 20 minutes or until lightly browned.
- Cool.
- Cut wedges all the way through and wrap individually.
- Put in a ziplock bag and freeze.
- To Reheat: take wedge out of wrapping and place in the microwave 30-50 seconds until warm.
Nutrition Facts : Calories 213.2, Fat 8.4, SaturatedFat 5.2, Cholesterol 23.5, Sodium 343.7, Carbohydrate 26.6, Fiber 0.9, Sugar 2.4, Protein 7.6
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