Recipe: Scones...the New Breakfast of Champions

Dear Amy,

So, my BFF Tina came over this morning to spend some time with the boys, join us for breakfast and cut our hair—even the boys’. She has a salon here in town, but she’s kind enough to come over to cut our hair here at home. So sweet!

You know how much I love to cook, so I tried out some new recipes for breakfast this morning. I’ve made scones before, but never breakfast scones. I found a recipe and tweaked it a little. We loved the outcome. Give it a try!

SCONES (made 12 smaller scones)

1 3/4 cups all-purpose flour

4 teaspoons baking powder

1/4 cup white sugar

1/8 teaspoon salt

5 Tablespoons unsalted butter (Make your own! Find the directions in a previous post

1/2 cup milk

1/4 cup sour cream

1 egg

1 Tablespoon milk

Preheat oven to 400 degrees. In a large bowl, combine flour, baking powder, sugar and salt. Mix well. Cut in butter using a pastry blender until you have pea-sized lumps. In a separate bowl, mix together milk and sour cream. Add milk/sour cream mixture to dry ingredients. Stir gently until well blended. The key to good scones is in working the dough as little as possible. DO NOT OVER STIR!

With floured hands, form the dough into balls. Place on a greased baking sheet, lightly touching each other and gently flatten slightly. In a small bowl, combine egg and remaining milk. Whisk together. Brush the tops of the scones with the egg wash and let them sit for 10 minutes. Bake 10-15 minutes until golden brown.

Okay, so now for the fun additions. I added a cup of fresh blueberries and a handful of white chocolate chips to the dry mixture before adding the wet ingredients. After brushing the formed scones with egg wash, I sprinkled them with crystallized sugar. Or you could skip the sugar and go the simple glaze route. Instead of blueberries, try raisins or dried cranberries or dried currants. Try adding a little vanilla and cinnamon and then top with a vanilla/milk/powdered sugar glaze. So. Good.

For lunch or dinner, skip the fruit and sugar. Instead, add some chopped scallions, crumbled feta or gouda, fresh chopped herbs (maybe a bit of basil and oregano) and top with shredded cheese. YUM!

Yes, both photos are not of an entire scone. Yes, the recipe did make 12 scones. And yes, this was the very last bite of the very last scone…a mere few hours after breakfast. They were that good. And less than a minute after I finished taking these photos, in walked Rit and gobbled up this last bite. Yep, THAT GOOD.

I’ll be back Monday with a fun sewing project. Hope you’re having a great weekend!

Love, Kate