This recipe I got from the Weight Watcher Make & Take Meals cookbook.
Breakfast sandwiches are delicious (especially with bacon) and who doesn’t love scones? When I saw this recipe I knew I needed to try it out. It was the first time I ever made scones. It might not be the quickest recipe, but it makes 12 servings so you have breakfast for a few days.
Gather all of your ingredients. If you are making this in advance then you don’t need the honey mustard or Canadian bacon right now.
First you want to add the whole wheat flour, baking powder, baking soda and salt into a bowl. Then add your Cheddar and Parmesan cheese and mix together.
The next direction was to “grate” butter into the bowl. Either my grater sucks or my butter wasn’t frozen, but all I got was butter all over the grater. Nothing went into the bowl. I gave up and chopped it into pieces to add to the bowl. Then you mix everything together.
Now in another bowl whisk the yogurt, egg white and scallions together. I would put this in a medium to large bowl.
Next you add the dry mixture into the bowl with the yogurt. The direction was to knead it 1-2 times into a ball. My mixture was VERY dry so it wouldn’t really stay solid. I tried adding some water to make it stick together, which helped, but not too much.
Then you let the dough sit for 15 minutes.
While that is sitting preheat your oven to 425 degrees.
Next put flour down and roll the dough out into an 8×8 square. In hindsight it probably would have been easier to mold this into an 8×8 square dish, but that would have been too easy. This was as square as I could get it.
Now cut the dough into 12 rectangles and place on an ungreased backing sheet. I used my Silpat to bake them on.
Pop them in the oven for 12-15 minutes, until they are golden brown.
Now if you are packing these scones for another day, put them in a bowl with plastic wrap over it so they don’t dry out.
When you are ready to eat, grill some Canadian bacon on the stove. A minute or two on either side, until it browns.
Then cut the scone in half, put the Canadian bacon on and add 1 teaspoon honey mustard.
I have been eating these two scones at a time since they are small (2 scones is 9 PointPlus).
The scones were a little dry, but I was assuming they would be since the dough was so dry. Maybe next time I will add more water or egg whites to the mixture.
They still taste delicious though!
Cheddar Scones with Canadian Bacon
Makes 12 servings | 4 Weight Watchers PointsPlus per serving
166 calories, 6g fat, 19g carbs, 4g sugar, 2g fiber, 10g protein
2 cups whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons shredded reduced-fat Cheddar cheese
2 tablespoons grated Parmesan cheese
3 tablespoons cold unsalted butter
¾ cup plain fat-free yogurt
1 large egg white
¼ cup scallions, chopped
4 tablespoons honey mustard
12 slices Canadian bacon
Combine flour, baking powder, baking soda and salt in a medium bowl. Stir in Cheddar and Parmesan cheese. Shred butter on large holes of box grater into flour mixture. Stir until well combined.
Whisk yogurt, egg white and scallions together in another bowl until blended. Add yogurt mixture to flour mixture, stirring just until blended. Knead mixture in bowl to form ball, let stand 15 minutes.
Preheat oven to 425 degrees.
On lightly floured surface, pat dough into 8×8 square. Cut into 12 rectangles. Place on ungreased baking sheet and bake until golden brown, 12-15 minutes. Transfer to rack to cool.
Split scone in half and top with 1 teaspoon honey mustard and one slice Canadian bacon.
What do you eat on a breakfast sandwich?