Most mornings I wake up really hungry and want something quick and voluminous in my stomach. But today I wasn’t grumbling and growling as usual, so the thought of a smaller baked breakfast came to mind.
What to bake? Duh, scones!
I decided the last time I made them that a Scottish Oat scone was the way to go for a chunky dry texture. This recipe for Scottish Scones had all of the ingredients I needed and seemed pretty easy. And the nutritional information wasn’t bad either.
They came out PERFECT!
Crumbly + buttery.
I think my “perfect scone” description has evolved a bit as I’ve tried different recipes. I like a heavier scone with big crumbles. I read someone’s review of these that said they were the “fluffy” English scones but here heavier and knew that’s what I’d been after too. I hate fluffy scones! Next time I might try WW pastry flour too.
I halved the recipe and my only substitution was 1/4 cup of my dried fruit + almond trail mix from TJ’s instead of the currants. The buttery smell wafting through the air was heavenly.
With Smart Balance and raspberry jam –
With the scones I made smoothies with banana, strawberries, cottage cheese, skim, flax and ice.
While I’m not full like I would be after oatmeal, I am satisfied. It was SO HARD not to go back for another scone (this guy was gone in about 60 seconds), but one was enough. I did nibble on some of the crumbs that fell off the others. And of course I chose the biggest scone to eat today 🙂
Not much on the agenda today. I might go for a run and we might go strawberry picking. It’s all up in the air right now.