- Cheesy scrambled eggs
- Strawberry scones with good butter
- Freshly squeezed orange juice
- Hot coffee or tea, with lots of cream and sugar!
Accompanied by the love of my good man, and a big, toothless grin from my baby B!
Strawberry Scones (recipe from Confessions of a Tart - hers were way more beautiful than mine!)
Makes 6 large scones
1 cup strawberries, chopped up
3 tbsp granulated sugar
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, in cubes, slightly softened
2/3 cup cream or cold buttermilk
1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. Sprinkle fruit with 1/2 tbsp sugar and set aside. Combine remaining sugar with flour, baking powder and salt. Add butter to the mixture and cut it in using a pastry cutter or two knives.
3. Stir in the fruit, then add the cream/buttermilk. Use rubber spatula to gently stir dough and bring it all together.
4. Turn it onto a floured surface and knead a few times to incorporate everything. Sprinkle more dough on if it gets sticky. Do NOT overwork it though!
5. Pat the dough into a circle that's 3/4 inch thick. Cut circle into 6-8 wedges, then transfer to cookie sheet. At this point, you can freeze the scones on the sheet, then store them in a ziploc bag in the freezer. Or bake them right away for about 15-20 mins, sprinkled with extra sugar on top, till golden. Eat warm, schmeared with honey or butter or both!
Verdict: Warm, soft, fruity and hearty. The butter just takes this over the top. Scones are funny little things, because it's almost impossible to mess them up if you get the ingredients in the right proportions. Either scones or biscuits are now my trusty go-to when it comes to making breakfast for a crowd. Not only is it impossible to resist a fresh scone straight from the oven, but the smell of them as they bake ... oh mommy! They also appeal to my practical side, because I can make them days in advance, freeze them, then bake them off in the morning that I need them - and look like an instant star!