Fridays are our Family Sabbath days this winter, given our normal time on Saturday’s are taken up by skiing. These days call for a nice, lazy breakfast all together, made all the more enjoyable by some warming sun streaming in the back windows. I made scones, soft and flakey, much more like a biscuit, actually, embedded with cranberries and adorned with scattered almond slices. A perfect breakfast for all participants in our house, who each had already eaten multiple courses of this daily meal by the time these were done.
Even Pia tried to get in on the action, these scones were that good, their alluring pull almost too much it nearly overcame the restriction of the Bumbo.
So I guess this newly acquired interest in food signals she is nearly ready to start eating solids. And by solids I mean Rice Mush. Matt whipped some up and we ventured into the land of Baby Cereal.
Results varied, my guess would be maybe 30% ended somewhere other than her shirt, sleeves, hair or face, presumably into her tummy, but who knows.
I don’t think she thought it was that good.
My other girls LOVED the scones, though. All were polished off and washed down with some tea. It felt like quite a sophisticated little breakfast. I thought I would share the scone recipe here:
Preheat oven to 400 degrees F
2 cups all-purpose Flour
1/4 cup Sugar
2 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1/3 cup Butter (or Crisco, for those of us who can’t do cow dairy)
2/3 cup Milk (or Almond milk, for those of us who can’t do cow dairy)
2 eggs
1/2 cup dried Cranberries
1/4 cup sliced Almonds
Additional flour for dusting a bread board
Combine dry ingredients in large bowl. Cut in Butter/Crisco until flour mixture becomes crumbly. Add milk and eggs, stir until just combined. Incorporate Cranberries, then turn onto a floured surface and knead a dozen times, liberally sprinkling dough with flour to keep from sticking. Shape dough into an 8″ circle on a cookie sheet lined with parchment paper, score into 8 wedges and sprinkle Almond slices on top. Bake for 20 minutes until the top is lightly browned. Serve immediately.
