Scones make a great breakfast cake. Dense and buttery, the insides often stuffed with nuts and dried fruits or berries.
During the period of my life when I owned a couple of coffee shops, I baked scones every morning. I am comfortable in my skill to make a few batches of scones for any occasion.
Let’s make a nice batch of breakfast scones for tomorrow’s Super Bowl. I will be in the kitchen most of the day tomorrow. This will be a nice treat from the usual.
Scones can be made a day ahead of time and still taste great the next morning.
I must state that waking up and getting ready to cook my gal some breakfast, lead to a nice scone and a cup of coffee. I was very pleased with last night’s baking adventure. The scone was very good.
2 cups all-purpose flour
1 cup flour (used to dust countertop)
1/2 cup granulated sugar
1/2 tsp salt
2 1/2 tsp baking powder
1 stick unsalted butter super cold or frozen
1/2 cup heavy cream
1/8 cup heavy cream for glazing
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cup mixed nuts and berries
Place in a large bowl, flour, sugar, salt, and baking powder.
Whisk the dry mixture in the bowl until well combined
Grate the frozen butter using a metal box grater over the flour mixture.
Use your pastry cutter to push the butter into the flour. You can also use your hands or a couple of dining forks.
Mix until the flour forms little buttery crumbs.
In a second bowl place 1/2 cup heavy cream, the egg, and vanilla extract
Whisk the wet mixture together until well blended
Drizzle the wet mixture over the flour mixture.
Add the nut and dried fruit mix into the flour.
Mix together until everything appears moistened.
Spoon the scone meal out onto a floured surface (like your countertop).
Flour your hands for easier work with the dough
Form a round cake shape with your mixture.
Use a long chef knife (sprayed with PAM) to make nice cake slices in the scone cake
Transfer on to baking parchment lining a baking tray.
Brush each scone with the reserved cream
Bake in 400F preheated oven for about 20 min
Scones can be frozen or will keep for 2 days.
Enjoy….. this is my Super Bowl breakfast treat.