Madelyn begged to be allowed to make breakfast this morning. She wanted to make pancakes or waffles, but I didn't want to deal with the sticky mess that invariably ends up on the dining room chairs. The mess is never discovered until I sit down with the children to do school and end up needing to change my slacks. Never a good way to start school on a Monday.
Instead, I searched through Michael's new cookbooks and found a recipe for Bacon Blueberry Scones. We have never had scones before, so I decided to do it without the bacon to keep it a little more familiar. Here's the recipe, including the bacon. We'll probably add it next time, since these were such a big hit with the children. Heroically, I didn't eat any and stayed on my diet.
Bacon Blueberry Scones
from Taste of Home Simple and Delicious Cookbook
2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 ground cinnamon
1/3 cold butter
3/4 cup buttermilk
1 Tablespoon vegetable
1 cup fresh or frozen blueberries
4 bacon strips, cooked and crumbled
1 Tablespoon milk
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk buttermilk and oil; add to crumb mixture. Stir in blueberries and bacon.
Turn onto a floured surface; knead 10 times. Pat into an 8-inch circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet.
In a small bowl, beat egg and milk; brush over scones. Bake at 425 degrees for 12-15 minutes or until golden brown. Serve warm. Yield: 8 servings.