Quick Breakfast
Good morning! It’s rare that I am in full blog mode first thing on a Monday morning, but it’s a holiday and I figured why not?! And, since I put the how-to pics on my Instagram story I wanted a place for you to go to find the recipe.
If you saw my post from last week then you’ll know I was not quite 100%. I’ll spare you the details but overall I was just “off” all week, so it was a nice surprise when I spent most of yesterday feeling normal, and woke today to find that I was absolutely starving. The kind of starving where the growling actually hurts a bit! LOL And while I haven’t a clue why, I had a massive craving for scones and jam.
If you’re used to scones being super dense and dry then you are in for a treat! These little guys are moist, full of flavour and, best of all, incredibly easy to pull together quickly. If you start heating up your oven as soon as you start on the mixing then you’ll be done in probably 30-40mins (depending on how quickly your oven reaches temp).
So if you need a last minute breakfast, or if you find yourself with some unexpected overnight guests that need feeding, just warm up that oven and off you go.
Cream Scones (from America’s Test Kitchen)
2 C all-purpose flour
1 tbsp baking powder
3 tbsp granulated sugar
1/2 tsp kosher salt
5 tbsp cold unsalted butter, cut into 1/4” cubes
1 C heavy cream
In the bowl of a food processor combine the flour, baking powder, sugar, and salt. Pulse to combine.
Scatter the butter over the top of the flour mixture and pulse a few times until combined and grainy.
Place mixture into a large bowl. Using a fork mix in the heavy cream until combined.
Dump that out onto a lightly floured surface and, using your hands, shape into a 1/2” thick disk. Divide into 8 equal sections.
Place onto a parchment lined baking sheet and bake at 425F for 12-15mins.
Cool on a rack for 10 mins and enjoy with your favourite jam.
Did you make this recipe? Or another from the blog?
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#ragebake on Instagram.