Last night, Phoebe woke me up at 4 am and decided it was time to play. I, needless to say, was exhausted. Exhausted the two hours she stayed awake. Exhausted when I nursed her back to sleep at 6:30 am. And exhausted when she awoke again at 8:30.
This is my little goofball, playing in the middle of the night.
When we get a clunky start to the day, like this, I always feel the urge to turn things around with a killer breakfast. I’ve been craving scones lately, so I looked up some basic scone recipes online, and altered one to suit my fancy.
Here’s a link to the recipe I started from, if you’re interested.
First bake the scones. After they cool slightly, remove from cookie sheet. I put mine on wax paper. Then drizzle the glaze on top.
Without further ado:
SIMPLE CINNAMON SCONES
3 cups flour (I prefer whole wheat white flour, but use whatever you have on hand. This recipe isn’t finicky.)
1/2 cup sugar
5 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup butter
1 egg, beaten
1/2 cup sour cream
1/2 cup milk (plus a little extra)
1 teaspoon vanilla
Whisk together dry ingredients in a bowl.
Cut butter into smaller tabs about a tablespoon big. This will make it easier to work into the flour mixture. If you have a pastry cutter, use this to work the butter in with the dry ingredients. I ended up having to use my hands at the end because my butter was cold. There were clumps of butter left, about the size of peas, and that was ok. As long as the butter is mostly evenly distributed, it doesn’t have to be perfect.
In a separate bowl, whisk together egg, milk, sour cream and vanilla, until smooth. The sour cream should have no lumps left.
Pour the wet ingredients in with the dry. Stir till moistened, then knead a little in the bowl (if your bowl is big enough). If the mixture is very dry, add more milk. (This will change depending on your climate & elevation).
Turn onto the counter and knead until mixture is smoother. It doesn’t need to be elastic-like or smooth, just well-blended.
Using a rolling pin, roll out the scone dough into a rough circle. Cut into 8 or so wedges and place on lightly greased cookie sheet.
BAKE in a preheated oven at 400 degrees, until scones are golden brown.
Admittedly, when I made the glaze this morning, I just eyeballed all three ingredients. Here’s an approximation, though:
1 cup powdered sugar
4-8 T milk
1/2 teaspoon vanilla
Combine sugar, a little milk and vanilla. Whisk together until sugar is dissolved in milk. Keep adding milk, a little at a time, until desired consistency is reached.
Drizzle over scones. The glaze will solidify. Scones taste great warm and fresh, or a few hours old at room temperature. If they manage to not get eaten after 12 hours, store in an airtight container.
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