Recipe for Breakfast

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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. 

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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. 

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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.

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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.

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I don’t think she thought it was that good.

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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:

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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. 

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~ by gdesign on January 23, 2009.

One Response to “Recipe for Breakfast”

  1. This is lovely Natalie. Thank you for sharing.

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