Several mornings ago I was struggling very badly to wake up and get outta bed. I have been extremely busy lately and quite frankly I am exhausted!
As I lay there in bed with my eyes still tightly closed and my mind still in a foggy dreamlike state, all I could think about was those wonderful days as a child and adolescent when you were ‘allowed’ to sleep in late (of course only on the weekends, holidays, and summer vacation, but still way more days than I ever get now!). And what woke you on these restful days was the satisfying smell of breakfast wafting upstairs as Mom or Dad cooked away in the kitchen just for you!
Ahhhh, those where the days…..
For me a homemade breakfast is a huge way to show someone you love them. I guess because in my eyes if someone immediately wakes up and starts making breakfast for you first thing in the morning, before anything else they do that day, they are showing that you matter most and they woke up thinking of you!
And while Valentine’s Day has come and gone for this year that doesn’t mean you can’t continue to show your loved ones you care! This weekend take some time to show your spouse, kids, parents, or whomever you love them by making them breakfast!
Be sure to include these Sweetheart Scones as they are cute and festive because of the red dried cranberries and strawberry glaze and are made even more special by cutting them into a heart shape using a cookie cutter. These scones themselves are not overly sweet (like scones I have had in the past) so the strawberry glaze is the perfect, necessary topping.
Prep Time: 25-30 minutes Cook Time: 7-9 minutes Makes 8-10 scones
2 ¾ cups flour, plus more as needed
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
4 tablespoons chilled butter, cut into small cubes
2 teaspoons orange zest
1 cup dried cranberries
1/2 cup milk, plus more as needed
3 tablespoons strawberry jam
1 tablespoon orange juice
1/3 cup powdered sugar
Preheat oven to 400 degrees.
Combine first four scone ingredients in a large mixing bowl. Cut in the butter cubes until the mixture is crumbly. Stir in the zest and cranberries.
In a separate bowl whisk together the milk and eggs.
Make a well in the middle of the dry mixture and pour in the wet ingredients. Stir until blended. Turn the dough onto a lightly floured surface and knead 4-5 times. After kneading press dough into 1-inch thick piece.
Using heart shaped cookie cutter, cut dough into scones. Place prepared scones onto an ungreased cookie sheet and bake for 7-9 minutes.
While scones are baking microwave the jam for 20-30 seconds. Whisk in remaining glaze ingredients. When scones are done baking let cool slightly and then top with strawberry glaze. Serve immediately.
adapted from Cook Learn Grows