The recipe for these Sausage and Cheese Scones makes 10, but they're so rich-tasting that just one will fill you up. When possible, I use low-fat ingredients to keep this recipe as sensible a choice as possible. What about leftovers? Happily, they freeze really well. You can take one out, reheat it, and have a perfectly delicious (and portable!) breakfast.
Sausage and Cheese Scones
Ingredients
1 1/2 cups whole-grain pastry flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
3 tablespoons cold unsalted butter, cut into bits
4 turkey breakfast sausage links, crumbled and browned
3/4 cup shredded reduced-fat sharp Cheddar cheese
3/4 cup reduced-fat buttermilk
1 large egg white, lightly beaten with 1 teaspoon water
Preparation
Preheat the oven to 400°F. Coat a baking sheet with cooking spray.
In a medium bowl, whisk together the pastry flour, all-purpose flour, baking powder, salt, baking soda, mustard, and pepper. Add the butter and blend with a pastry cutter or two knives until the dough is crumbly. Add the sausage and cheese; toss to combine. Add the buttermilk and stir until the dough comes together.
Turn out the dough onto a lightly floured surface. Gently knead for about 30 seconds. Pat the dough into a circle, approximately 8 inches across and 1 inch thick.
Transfer the dough to the prepared baking sheet and brush with the egg white mixture. Cut into 10 equal wedges. Pull the wedges apart to separate slightly. Bake for 25 to 30 minutes, or until the scones are lightly browned. Cool slightly and serve, or cool completely, wrap individually in air-tight covering, and freeze for future use.
Makes 10 scones
Per scone: 156 calories, 16 g carbohydrates, 7 g protein, 7 g total fat, 22 mg cholesterol, 2 g dietary fiber, 388 mg sodium
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