Sausage And Cheese Scones For Your Freezer Food

SAUSAGE CHEDDAR SCONES

Steps:

• In a large bowl, combine the flour, salt, baking powder, and pepper. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are throughout. Stir in the sausage and cheese. Combine the maple syrup and the whipping cream in a separate bowl and then stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon of cream, but be sure to not add too much liquid.
• Pat the dough out in a ¾" thick circle and place the dough round on a parchment lined baking pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
• Once the dough is chilled, cut the dough into 8 wedges but leave the circle of pieces together. Use a pastry brush to brush a thin layer of whipping cream over the scones. Bake in the oven until golden brown around the edges of each scone, about 35 minutes.

SAVORY SAUSAGE SCONES

Steps:

• In a large bowl, combine the first 10 ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk milk and egg; stir into crumb mixture just until moistened. Stir in sausage., Turn onto a floured surface; knead 10 times. Transfer to a greased baking sheet. Pat into a 9-in. circle. Cut into eight wedges, but do not separate. Bake at 350° for 28-32 minutes or until lightly browned. Serve warm.

SAUSAGE AND CHEDDAR SCONES

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.

SAUSAGE AND CHEESE SCONES FOR YOUR FREEZER

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.

SAUSAGE-CHEESE SCONES

Steps:

• In a large skillet, cook sausage over medium-low heat until brown, breaking meat into small pieces. Drain fat and set meat aside.
• In a large mixing bowl, stir together flour, sugar, and baking powder. With a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Stir in cheddar cheese and sausage. Make a well in the center of the dry mixture; add buttermilk all at once. Using a fork, stir until just moistened.
• Turn dough out onto a lightly floured surface. Knead about 20 strokes or until dough is nearly smooth.
• On lightly floured surface, pat half the dough into 3/4-inch-thick circle. Using a 2-1/2-inch floured biscuit cutter, cut out dough. Place scones 1 inch apart on ungreased or parchment-lined baking sheet. Repeat with other half of dough.
• Bake in a 400 degree F oven for 12 to 15 minutes or until golden. Cool on a wire rack 5 minutes. Serve warm. Makes 16 servings.

CHEESE AND SAUSAGE "MAN SCONES"

Steps:

• Cook sausage until browned. Remove from pan and drain extra fat. Let cooked sausage cool.
• Chop mushrooms and add to pan with remaining oil from sausage. Cook until browned. Set aside to cool.
• Add milk to Bisquick to make a fairly stiff dough.
• Use hands to work the cheese, mushrooms and sausage into the dough. Add more milk if needed to combine, but dough should remain firm.
• Roll dough into balls that are about 3 inches in diameter. Place on lightly greased cookie sheet. You should have between 12-15 balls depending on how much dough you use per ball.
• Cook on 375 degree oven until lightly browned and cooked through, about 20 minutes.

CHEESE SCONES

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheeses.
• Whisk eggs and milk until blended. Make well in center of flour mixture. Add egg mixture; stir with fork until mixture forms stiff dough. Lightly knead dough just until it holds together. Pat or roll out to 1/2-inch thickness; cut into 3-inch rounds with floured biscuit cutter, rerolling scraps as necessary to make 10 rounds. Place on parchment-covered baking sheet.
• Bake 15 to 17 min. or until golden brown. Serve warm.