Weekend Breakfast

During the week, my husband faithfully makes me a "flat sandwich" each morning - flat sandwich bread (1 point), an egg (2 points), and a slice of cheese or Canadian bacon. On the weekends, I like to mix it up to keep from getting bored with my filling M-F fare.

Today, I decided on sour cream scones, partly because they are so yummy and partly because I had sour cream and egg white to use up before they went bad. They certainly sound sinful, but this recipe is adapted from one of my Cooking Light cookbooks. They're only 3 points each! Despite being pretty good for you, they are a favorite morning treat when good friends stay overnight chez Newman. Drew has recently discovered that he likes them split and filled with lemon curd. Yum!

Sour Cream Scones

1 1/2 c all-purpose flour
2/3 c whole wheat flour
1/3 c packed brown sugar
2 T granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 c reduced fat sour cream
3 T butter, melted and cooled
1 large egg white
1/3 c craisins (sometimes we get crazy and use chocolate chips)
Cooking spray
1 T granulated sugar
1/4 tsp ground cinnamon

1. Preheat oven to 400 degrees.
2. Combine flours, sugars, baking powder, baking soda, and salt in a large bowl. Stir well with a whisk.
3. Combine sour cream, butter, and egg white in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Stir in craisins.
   
4. Knead dough 6-12 times with floured hands. (I just do it in the large bowl rather than get out a floured board.) Dough will be crumbly. Divide dough in half. Pat each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges with a pizza cutter (or knife); do not separate.
5. Combine the 1 T sugar and the cinnamon. Sprinkle scones with cinnamon sugar. Bake for 15 minutes or until lightly browned.

12 servings