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Thursday, March 18, 2010

Fruity Breakfast Scones

Years ago, Deron and I were in San Francisco touring Fisherman's Wharf. We went into a little cafe and ordered a "Sour Dough Scone with Fruit and Cream"...(if you have ever been to San Francisco, you know they are famous for their sour dough...everything). It was amazing!!! I have never been able to make anything that quite compares to that delicious treat until now. I was trying to think of some new recipe's to put on my breakfast menu and I decided that I would give these Breakfast Scones a try. I just used the same scone recipe (because it's my all time favorite- HANDS DOWN!) that I posted for my Quick and Easy Chili/Navajo Taco's, and topped it with canned pie filling and whipped topping....they just melt in your mouth. These have quickly became a favorite in our house and I am sure they will become a favorite in yours as well!

Scones

2 c. buttermilk
1 T. yeast dissolved in 1/4 c. warm water
1 T. sugar
1 beaten egg
3 T. oil
3/4 t. salt
1 1/2 t. baking powder
1/4 t. baking soda
5 1/3 c. flour

Mix all ingredient in a large bowl (I mix it in my Bosch...but it can be easily done in a bowl). No need to let it rise (although, I place a HOT damp towel on the top of my bowl for 5 minutes or so, until my oil it hot enough to cook the scones). Form scones and fry in a pan of HOT oil. (make sure your oil is at least 2 inches deep in order to cook the scones evenly)

Top with your favorite canned pie filling: Blueberry, Cherry, Blackberry, Raspberry, Strawberry etc...
Then place a dollop of whipped topping on top and DEVOIR!...I know that you won't be able to hold back...they are too good to just look at!!

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