Cheddar cheese and sausage help make these buttermilk scones an irresistible side dish for scrambled eggs at breakfast or soups and salads at lunch.
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.