Scones

We tend to sleep late on Sunday mornings, worshiping at St. Mattress...  Once we get ourselves up and going, we tend to make a late breakfast, watch our recorded Sunday morning talking heads shows, and get settled in for football (at least this time of the year).  I've got a repertoire of healthy and yummy breakfast goodies, and it is usually just a matter of what sounds good to Himself.  Today, that turned out to be apple/raisin/pecan scones served up with cheesy scrambled eggs.  My recipe for scones is pretty simple and relatively fool proof:

Scones
2 c. whole wheat flour
1 Tbs. baking powder
1/3 c. white or brown sugar (I use Splenda)
dash of salt
cinnamon to taste
fruit and / or nuts (dried or fresh as you choose)
1-1/4 cups of milk or cream (I use Silk Almond milk -- unsweetened vanilla, and I substitute about 1/4 cup of sugar free maple flavored syrup)

Preheat oven to 475 degrees.  Mix dry ingredients.  Add fruit and nuts.  Mix to coat. Mix in liquid until it forms a thick batter.  Spoon the batter onto a greased baking sheet.  Sprinkle with sugar and cinnamon if desired.  Bake 12-15 minutes.  Serve warm.

  And, yes... I know there is nothing kinky about pretty breakfast scones, but that's all I've got.  Enjoy!  Tom did :-)

swan