Breakfast is one meal that must be simple at my house.
Morning is definitely not my favorite time of day and I just can’t handle having to make anything complicated right after I wake up. I’m usually just hugging my coffee cup with both hands and struggling to converse with Matt and the two children who always wake up happy while sharing commiserating glances with the two normal children who realize that mornings are not that fun.
It’s really important to me that all the children get a good breakfast though, because their days are long and full of activity and I know they really need something substantive to get them through until lunch.
We do a lot of oatmeal, toast, yogurt, eggs, and cereal.
But there’s a new favorite breakfast here: scones with clotted cream and jam.
Oh Mah Gawd. So yummy.
We had never even had clotted cream until we got to England, but now we all love it. It’s not really sweet, just smooth and buttery and delicious. Paired with jam or even honey on a scone, it’s completely addictive and satisfying.
Although we’ve been buying scones recently, I do have a super easy recipe from my mom that makes really delicious and simple scones — the perfect vessel for getting more clotted cream into my belly. You could EASILY make this dough at night, refrigerate it, then have fresh-baked scones in the morning for breakfast.
- 3 c. all-purpose flour
- 1/3 c. sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp basking soda
- 1 stick butter, sliced into pats
- 1 1/4 c. buttermilk
- Mix all ingredients except buttermilk by hand.
- Add the buttermilk, mix well, and knead on a floured surface.
- Form into balls (8-12, depending on size).
- Brush with butter if desired.
- Bake at 425 degrees for 20-25 minutes on a baking stone OR 10-12 minutes on a non-greased cookie sheet.
- If you don't have buttermilk on hand, you can make your own! Combine 1c. milk with 1 tbsp lemon juice OR 1 tbsps white vinegar. Allow it to sit for 10 minutes then stir before adding it to the recipe.