Breakfast is my absolute favorite meal of the day. Well, let’s qualify that a little:
Breakfast is my absolute favorite meal of the day to make, as long as it’s after 6:30 a.m., no one else is in the kitchen bothering me, and I’m not in a time-crunch!
I am a morning person. I would much rather get up extra early than stay up late. Most days I’m up before 6:00 a.m. and am happily lounging in bed by 8:30 and turning the light off by 9:00 p.m. In the summer when the sun doesn’t go to bed until nearly 9:45 I do end up staying up later, but that still doesn’t deter me from getting up as soon as the first rays of sun break the horizon, which during the long days of summer can be well before 6:00 a.m.
Being a morning person means that I have the most energy and ambition at this time of day than any other. Before noon I like to have dinner started (if not completely prepped for cooking or already simmering), have the laundry for the day hung on the line (this is definitely done by 10:00 a.m.), picked any vegetables from the garden, watered my flowers, gotten the kids off to their destinations for the day, straightened the house, and most definitely made breakfast.
Since Hubby quasi-retired a little over a year ago breakfasts have become a much bigger deal in our house. Before retirement I would typically be able to make breakfast for him twice a week but being that our time was usually so short together, I didn’t want to spend it fussing over a huge or elaborate breakfast. Things are very different now.
Now, I have time to plan exciting new breakfast dishes, but at the same time face the inevitable drawback of feeling the need to come up with new things to serve continually. This has opened many doors as far as options, reaching beyond the standard buttermilk pancake or scrambled eggs. I have discovered so many different ways to prepare the “basics,” that breakfast has become a meal that the entire family looks forward to.
Zeb used to get up every morning and ask me what was for dinner. Now he starts his day with, “What’s for breakfast?” I guess when you go beyond instant oatmeal and frozen waffles, the family really does notice.
As much as I would love to make the elaborate breakfast dishes every day, some days the family eats in shifts. This would mean I would spend most of my morning slaving in the kitchen, and as much a morning person I might be, I’m not that much of one! So finding other quick breakfast ideas that were still fulfilling and exciting became a goal. One solution that was met with overwhelming approval was scones. This biscuit-type bread, with or without homemade jam and sweet butter, is never around for very long. Oh, and if Grace is seeing her boyfriend, you can be sure there won’t be any leftover for the next day.
One recipe that is a favorite is my dried-fruit lemon scone. These are light, sweet and with just a hint of lemon, absolutely delicious. The type of dried fruit can be changed to suit your personal preferences, but we have found dried blueberries, cherries, and cranberries never disappointing.
The other aspect about this particular recipe that I like is there is no kneading, shaping or cutting. None! These are drop scones! Can it get any easier than that? I don’t think so, and for this I am — Simply Grateful.
Dried Fruit-Lemon Drop Scones
- 2 Cups Flour
- 1/4 Cup Sugar
- 2 tsp. Grated Lemon Peel
- 1 1/2 tsp. Cream of Tartar
- 3/4 tsp. Baking Soda
- 1/4 tsp. Salt
- 1/2 Cup Cold Butter, cut into 8 pieces
- 1/3 to 1/2 Cup Buttermilk
- 3/4 Cup Dried Fruit (I like to do a combination of blueberries, cherries, and/or cranberries)
- Coarse Sugar for sprinkling
- Preheat oven to 425. Prepare cookie sheet with parchment paper.
- Combine dry ingredients and lemon peel.
- Cut in butter, using a pastry blender, until mixture looks like fine crumbs.
- Stir in enough buttermilk so dough leaves sides of bowl and forms a bowl.
- Mix in dried fruit.
- Drop by 1/3 cupfuls, 1 inch apart, on prepared cookie sheet.
- Brush with milk and sprinkle with sugar.
- Bake 10 to 15 minutes or until light brown.
- Immediately remove from cookie sheet and allow to cool slightly on rack.
- Serve warm.
The type of dried fruit can be changed to suit your personal preferences, but we have found dried blueberries, cherries, and cranberries never disappointing.
Recipe by: Tilly Frueh, Simply Grateful Cooking at https://simplygratefulcooking.wordpress.com/ – 2017