Morning Meals | Not Just Sunday Dinner

Blueberry Scones

I have tried my hand at sweet scones for years. Through the years, I have never produced a scone this tender and delicious. I’m so excited that I finally have a recipe that I want to keep forever! I already have a list of different flavors that I’m dying to try.
I found this recipe on babble.com. The first time I followed the recipe to a tee. Although it was good, it still wasn’t what I wanted. So I made a few changes and came up with the most delicious, tender scone I’ve ever had. I love the fold method they used and will use it from now on when making scones. Be sure to comment if you decide to try this recipe with anything other than blueberries!

Blueberry Scones

Author:

Amye Melton

Ingredients

2 c. all-purpose flour
½ c. granulated sugar
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. grated lemon zest
1 stick unsalted butter
1 lg. egg
½ c. whipping cream + extra to brush on top of scones
1½ c. blueberries, fresh or frozen
2 tsp. vanilla extract
2 to 3 tbsp. Demerara Washed Raw Cane Sugar

Instructions

Preheat oven to 425°F.
Line a baking sheet with parchment paper and set aside.
If you are using fresh berries place them in the freezer for a little while.
Place the butter in the freezer for about 30 to 45 minutes. Remove from freezer and shred, using a cheese grater. Return the shredded butter to the freezer until you are ready to use.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest, set aside.
In a small bowl whisk together the egg, whipping cream, and vanilla extract, refrigerate until ready to use.
Add the frozen shredded butter to the flour mixture and toss with fingers to coat with flour.
Stir in the cream mixture just to combine. Transfer dough to a well-floured board and dust top with additional flour. Working quickly, knead the dough a few times. Flatten, using your fingers and knead a few times. Flatten the dough into a 12" x 12" square. Sprinkle with blueberries and lightly press them into the dough.
Fold ⅓ of the dough over, then the other ⅓ over the top of that piece (fold like you would a letter). Press the ends together and shape, if needed into, a 12" x 4" rectangle.
Cut crosswise in the middle, then again in the middle of each piece. You should have four even squares. Cut each square diagonally into two triangles. Place on prepared pan. Brush tops with whipping cream and sprinkle generously with Demerara sugar.
Bake for 18 to 25 minutes or until golden brown. Cool on wire racks for about 10 minutes.

Notes

These are best the day they are baked. If you have leftovers, store in an airtight container. To reheat, line a baking sheet with parchment paper. Place scone on prepared pan and heat in a 250°F oven until heated through.

Chia Seed Pudding

I had heard of the many benefits of chai seeds, but until recently had never tried them. They are crunchy little seeds that have no taste. Chai seeds can be absorbed by the body as seeds, unlike flax seeds that need to be ground.

Chai seeds are packed with nutrients! They are loaded with fiber (which is good for digestive health), protein, omega-3 fatty acids (essential for brain health), and they are high in antioxidants. They are high in calcium, magnesium, and phosphorus. They are being studied as a natural treatment for Type 2 diabetes, and a study has shown that they can significantly lower blood pressure.

Chai seeds come from a flowering plant in the mint family, called Salvia Hispanica. They can be eaten raw, soaked in juice, and added to baked goods. When soaked in a liquid the seeds become gelled. Because of this reason that can be used as a natural thickener for soups. Sprinkle them on cereal, yogurt, salads, or try this delicious pudding recipe from Giada De Laurentiis. Alone or topped with nuts and fresh berries, this pudding makes a fantastic breakfast or snack!

Chia Seed Pudding

Author:

Amye Melton

Ingredients

1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2 percent) Greek yogurt
2 tbsp. pure maple syrup
1 tsp. pure vanilla extract
Kosher salt
¼ c. chia seeds
1 pint blueberries or strawberries, hulled and chopped
¼ c. sliced almonds, toasted

Instructions

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and ⅛ teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next day, spoon the pudding into 4 bowls or glasses; mound the berry & almonds on top.

Bananas Foster Pancakes

I , like most mothers, love flowers and thoughtful gifts on Mother’s Day. I enjoy going out for a lovely meal and the calls and cards are nice too. However, I would love a day of pampering. By pampering I do not mean that I want a gift certificate for a mani, a pedi, and a nice long massage. Yes, that would be nice too, but what I’m referring to is a day sitting in my chair watching Lifetime all day long! The television would not be on Nascar, or baseball, or anything remotely close to an ESPN channel! I’d watch sappy chick flicks like You’ve Got Mail, While You Were Sleeping, and The Notebook, with a box of tissues and several diet Dr. Peppers. I could laugh and cry all day long. Oh, and no Criminal Minds marathons! All the while Greg and the kids will be doing the laundry…all the laundry…which includes folding and putting away. They could dust and vacuum, cook and clean up, and my most dreaded job, clean the bathroom! Oh my, that sounds like the most perfect day ever!!!

Whether you plan to do all of the above for mom or not you can still start her day with a nice home-cooked breakfast, maybe even breakfast in bed. This is a wonderful recipe for Bananas Foster Pancakes. This bananas foster syrup is very simple, even the younger kids can help out with a little supervision from dad. You can use the buttermilk pancake recipe or simply make Bisquick pancakes, which always turn out good. Mom will love it!

Buttermilk Pancakes

Author:

Amye Melton

Ingredients

2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
3 tbsp. sugar
2 lg. eggs, beaten
3 c. buttermilk
4 tbsp. melted butter

Instructions

Heat griddle to 350°.
In a large bowl, whisk together flour, baking powder, baking soda, and sugar.
In a medium bowl, whisk together eggs, buttermilk, and melted butter. Gently fold egg mixture into dry ingredients. Some lumps will remain. Too much mixing makes tough pancakes.
Butter griddle and pour batter by ¼-cup measure. Cook until edges look dry and there are bubbles on the surface. Turn and cook 2 to 3 more minutes. Serve warm with Bananas Foster Syrup, with whipped cream, if desired.

Bananas Foster Syrup

Author:

Amye Melton

Ingredients

½ c. unsalted butter
¼ c. light brown sugar, packed
½ pure maple syrup
1 tsp. ground cinnamon
4 medium bananas, peeled and sliced
½ c. chopped pecans

Instructions

Heat butter, brown sugar, and maple syrup in a medium sauce pan. Cook over medium heat for 3 to 5 minutes or until sugar dissolves.
Add bananas and pecans and heat through (2 to 3 minutes).
Serve warm over warm buttermilk pancakes.