Hello to everyone from a very sunny Southern California! I’m happy to be home for a few days to see family, escape the humidity of Oklahoma and the triple digit temperatures that are expected this week. Even after living in Oklahoma for almost three years, this California girl is still having major problems adjusting to the humidity.
During the week, my mom often leaves early in the morning for work or a work-related event. On occasion, she will work one or two days a week from home and we get to enjoy breakfast together. Because we have always had at least a few laying hens around since I was 5-years-old, the house is constantly full of fresh eggs of various sizes and colors. (I’m a sucker for hens that lay green, blue or chocolate colored eggs.) They are not what you’ll find in your local grocery store, that’s for sure! Needless to say, our breakfast usually consists of some type of egg dish as we are always trying to find new ways to use them up. A great way to use a lot at one time is by making a frittata, quiche or simply scrambled eggs. Eggs alone aren’t always filling, especially for me. I like having some type of carbohydrate along with a protein like bacon or sausage and a cup of hot tea. A cup of English breakfast tea with cream and sugar will instantly wake me up and make me feel like I am invincible.
I was first introduced to English Breakfast tea at just 5-years-old when my family and I traveled to England. About 3 years ago, my mom, aunt and I traveled to Ireland and I was instantly in love with their food, especially breakfast. I loved having a scone and hot cup of tea in the village café. So this week, we will be making some delicious scones that are the perfect breakfast carbohydrate to to go with your eggs and sausage (or bacon) in the morning.
· 2 cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 2/3 cup heavy cream or buttermilk
- 1/3 cup sugar, plus additional for topping
- 2 eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 ¼ teaspoon cinnamon, divided
- Preheat oven to 400°F and line a baking sheet with parchment paper
- Sift together flour, sugar, salt, baking powder and 1 teaspoon cinnamon.
- Cube the butter into small pieces and use your hands to combine with the flour mixture. Should look like small pebbles in the mixture.
- In a separate bowl, whisk together 1 egg, heavy cream/buttermilk and vanilla extract. Combine with the flour mixture.
- Mix until the dough comes together. Form into a ball and let sit for 5 minutes.
- On a cutting board, sprinkle a little flour and place the ball on top. Use a rolling pin to roll the dough into a roughly 8-inch circle about ½-inch thick.
- Take a sharp knife and cut into slices.
- In a small ball, take the remaining egg and whisk it. With a basting brush, coat the top of each scone with egg.
- Mix remaining cinnamon and sugar together and sprinkle over the top.
- Bake for 15-20 minutes or until lightly golden and cooked through
July 25, 2017