Sausage Scones

This is a different take on the usual scone, but it's delicious! The sausage gives the scones a touch extra protein as well, making them a nice choice for a quick breakfast on the go. I like to double this recipe because then it uses an entire pound of sausage.

Recipe from Meals for a Month

• 1/2 pound bulk pork sausage
• 1 1/2 cups flour*
• 1/2 cup whole wheat flour*
• 3 T. sugar
• 1 T. baking powder
• 1/4 t. salt
• 1/4 c. grated Parmesan cheese
• 1/3 c. heavy cream
• 1 egg
• 1/4 c. butter, melted

*can use all white whole wheat flour

1. Preheat oven to 400 degrees. In heavy skillet, cook sausage until crumbly and brown. Drain on paper towels. In large bowl, combine dry ingredients and mix to combine. In small bowl, combine cream, egg, and melted butter and beat well; add all at once to dry ingredients along with dained sausage and cheese. Stir until dough forms.
2. Pat out dough into an 8-inch round on ungreased cookie sheet. Cut the circle into 8 wedge-shaped scones. Bake scones at 400 degrees for 11 to 13 minutes, until very lightly browned and set. Cool on wire rack, then flash freeze on cookie sheet (if you haven't already done so, separate scones before flash freezing). Pack into rigid containers (or large ziploc bag), separating layers with wax paper; label, seal, and freeze.
3. To reheat: Place frozen scones on baking sheet and bake at 400 degrees for 10-15 minutes, until golden brown and hot. Let cool a few minutes before serving.
4. Alternatively, before freezing, bake scones until they look done (light brown) and simply microwave or pop in a toaster oven to reheat.

Serves 8