Late May and early June bring fresh, juicy, abundant strawberries to many tables in the midwest. If you're like me, that means they'll be starring in everything from breakfast to dessert and everything in between. So let's make scones!
Sometimes I want amazing breakfast pastry without having to clean numerous bowls, mixers, spatulas, and other baking equipment. Does that mean it's time to go to the bakery? Nah - I just reach for a resealable bag and make scones ... and now you can too!
Savory scones make a great base to a sandwich, side to a plate of pasta, or start to a day. Make a batch and enjoy them in a starring or supporting role at breakfast, brunch, lunch, or dinner!
I often turn to focaccia when I'm looking for something fun to serve with breakfast, brunch, or dinner. But when I don't have time to get yeast involved, it's time to embrace scones and, particularly for dinner, savory scones are where it's at!
'Tis the perfect time of the year for a glorious brunch. And, instead of toast or muffins, contemplate how beautiful a brunch buffet will look when graced with a large platter of fresh blueberry scones drizzled with a pearly white glaze.
I often turn to muffins and specialty breads when it comes time to flex my baking muscles for breakfast. One of my goals for 2015 is to expand that repertoire to include more variety. In that spirit, I am tackling scones and finding out how very sweet scones can be.
Part of the autumn season involves incorporating pumpkin into recipes both sweet and savory. So hot, crumbly scones studded with chocolate and packed with pumpkin are a lovely addition to the cravings of the festive breakfast season.
