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At least once a week, I get a craving to eat a sweet breakfast pastry.  Breakfast pastries for our family runs the gamut…ranging from scones, muffins, quick breads (Chocolate Zucchini, Banana, Apple) to pancakes, crepes, and French toast.  This week’s craving (also made possible because of on-hand ingredients) is scones.  This basic scone recipe is one of my favorites to make– I make it almost once every two weeks!  It’s fast and easy, and most importantly, tastes good.  I usually make slight alterations to it depending on the type of scone I’m making.

Cranberry Cinnamon Scones (a variation of a basic scone recipe)
Combine the following:
2 c. flour
1/3 c. sugar
1 t. baking powder
1/4 t. soda
1/2 t. salt
1 t. or 1 1/4 t. cinnamon (added by me)

8 T. butter, cold- cut in with pastry cutter or fork (or fingers if nothing else is available)
1/2 c. dried fruit (fresh bluberries work too), stir in

Combine the following in separate bowl:
1/2 c. sour cream*
1 egg

1.  Combine dry and wet ingredients.
2.  Drop onto lightly floured surface (or roll out and cut into triangles).  You can also use a silicone baking sheet like Silpat.
3.  Bake at 400 F. for 15-17 minutes.
4.  Serve warm or at room temperature.

*full fat plain yogurt can be substituted…scone texture will be a bit more muffin-like

If I had had oranges at home, I would have added 1-2 t. orange zest to it, to make it Cranberry-Orange Scones instead of cinnamon.  This recipe works great the morning of eating since it’s fast and doesn’t require a whole lot of special ingredients.  It only takes 15-17 minutes to bake, too.  Another option is to prepare the dry ingredients the night before, store in a ZIPLOC in the refrigerator overnight and then combine dry and wet ingredients right before baking.  Enjoy!

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