Rise and Shine

Breakfast is always the hardest meal for me to plan and prepare for on a regular basis, so I'm always elated to find recipes that can be prepared ahead of time and that hold up well in the freezer. I load the office freezer up with several breakfast selections and never have to put much thought into what I'm going to eat while chained to my desk at work.

Pull one of these sausage and cheese scones out and let it thaw overnight in the fridge. Sliced open with a pat of butter and a few seconds in the microwave, it yields a filling and delicious breakfast for home or office. The recipe makes enough for 16 servings, so that's 3 weeks of work day breakfasts under my belt!


Sausage and Cheese Breakfast Scones
Serves 16

4 cups all-purpose flour
2 tablespoons baking powder
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground red pepper
6 tablespoons chilled butter, cut into pieces
1-1/2 cups sharp cheddar cheese, shredded
1-1/2 cups ground sausage, cooked
1-1/2 cups low-fat buttermilk
4 large egg whites

Preheat oven to 400.

Combine flour, baking powder, sugar, salt and pepper in a large mixing bowl. Cut butter into the bowl, mixing it up until it looks like cornmeal.

Stir in cheese and sausage.

Combine buttermilk and egg whites together with a whisk. Add liquid ingredients to the dry ingredients and stir until just moist.

Turn dough out onto a lightly floured surface; knead lightly 4-5 times with floured hands (dough will be very sticky.)

Pat dough into two 8" circles on prepared baking sheet (spray with cooking spray or line with parchment paper.) Cut dough into 8 wedges, cutting into but not all the way through the dough like a pie.

Bake at 400 degrees for 20 minutes or until lightly browned. Cool completely and cut into wedges all the way through and wrap individually. Put in a freezer bag and freeze.

To reheat: take wedge out of wrapping and place in microwave.