In a skillet, cook sausage until lightly browned. Drain and set aside.
Mix flour, sugar, salt and baking powder in a large bowl. Cut in margarine with a pastry blender until the mixture resembles crumbs. Add sausage and cheese, toss lightly. Add buttermilk and stir, adding more flour if dough is too sticky.
Knead dough on a floured surface about 20 times. Let dough rest 5 minutes. Press dough into a circle on a floured surface, about 1/2 inch thick. Cut scones with a 2 1/2 inch biscuit cutter and place on ungreased cookie sheet.
Bake in preheated 425 degree oven for 10-12 minutes.
Best served warm with butter, maple syrup or strawberry preserves. Makes 1 1/2 dozen.
About this recipe:
This delicious scone was created by chef Kate Nieman and won first place in a national competition.