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This healthy, fast and easy to make baked scone cake recipe makes a great breakfast, lunch or dinner side dish, desert, or main course for all ages. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
1 cup cooked Beerwurst sausages, coarsely chopped
1 tbsp. German yellow mustard
1 cup thick cream
seasoning
1 cup premade spiced red cabbage, drained
1 cup Cheddar cheese, grated
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend cream, seasoning, half the red cabbage and Cheddar cheese until smooth. Fold in sausages and remaining cabbage.
Cut scone in half horizontally. Spread mustard across scone base. Spoon on sausage mixture and spread across evenly like filling a cake.
Press on scone lid, firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
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