Preheat oven to 425 degrees F.
In large bowl, mix together flour, sugar, salt and baking powder. Cut in butter with a pastry blender until crumbly. Mix in sausage and cheese; add buttermilk and blend using your hands if necessary. Turn out onto a lightly floured surface and knead lightly 20 times.
Pat out into a flat circle, 3/4 inch thick. Cut out scones with a biscuit cutter. Bake on a baking sheet for 10-12 minutes.
Servings: 18 scones
We also substitute raisins, nuts, craisins, or apples for sausage and cheese with this same recipe.
Mix together flour, sugar, and baking powder. Cut in softened butter until mixture resembles small pebbles. Toss in cherries and pecans. Add buttermilk and stir until moistened and a soft dough forms. Knead on a floured surface about 10 times.
Roll out to 1/2″ thick and cut out scones into circles with biscuit cutter. Top with sugar and cinnamon mixture (1/4 cup granulated sugar and 1 tsp cinnamon)and bake on a lightly sprayed cookie sheet for about 20 minutes or until lightly browned at 400 degrees F.
Serve with Maple butter on the side: