Lazy Sunday mornings always make me want to whip up something fun for breakfast. There is just something about a fun breakfast that makes it feel like the weekend to me. Don’t know if it cooking the morning away with a big mug of coffee, or just indulging in something that I can’t during the week. But this weekend, I ended up making scones and they were delicious. Oo, and that cinnamon honey butter – killer! Definitely worth the extra effort.
They’ll probably get made again with some other fun flavors; I’m thinking cinnamon apple, pumpkin or maybe some very healthy chocolate chip. I may actually make a batch to take with us when we go to the mountains. They reheat beautifully in the toaster oven.
Adapted from SouthernLiving
2 c all-purpose flour
1/3 c packed brown sugar
1 Tbs baking powder
½ tsp salt
½ c cold butter, cut into ½-in cubes
1 c half and half, 2 Tbs reserved
½ c chopped hazelnuts
¼ c crasins
Pre-heat oven to 450°.
Combine first 4 ingredients in a food processor. Add butter and pulse until crumbly and butter is completely mixed in, transfer to a large bowl. Freeze 5 minutes.
Add half and half (except reserved), hazelnuts and crasins, stirring until dry ingredients are moistened.
Turn dough out onto parchment paper and gently press dough into a 7” circle. Cut round into 6 or 8 wedges. Place wedges 2” apart on a parchment paper lined baking sheet.
Brush tops of wedges with remaining half and half.
Bake at 450° for 15 minutes or until golden.
6 Servings – 1 Scone – (estimated) 457 Calories, 26 g Fat, 43 Carbs, 2.8 g Fiber, 8 g Protein
2 Tbs soften butter
1 Tbs Honey
2 tsp cinnamon
Beat ingredients until thoroughly combine.