One of the very first things that I baked, completely by myself without any help from my mother were scones. I’m not exactly sure why it was scones that I chose. I know these were a favorite breakfast growing up, and they were one of those things that I made every morning during a summer job I had at a bakery in my early teens, but I can’t put my finger on exactly what it was that attracted me to the scone in the first place. Not that they aren’t wonderful, and the most perfect accompaniment to a lovely cup of tea at anytime of day or night, just not something you would imagine a kid really wanting to make.
I think that one of the reasons I love them so much today is that they are a neutral canvas and can be mixed with many a different fruit either fresh or dried, cheese both mild and strong (Stilton and Pear Scones are one of my favorite combinations) and are extremely easy to pull together. So easy in fact that it’s quite possible to get these together in the morning while your coffee is still brewing and have one of these beautiful little things in your mouth before your first cup is empty.
I pride myself on the fact that I never leave home without eating breakfast. While I’m not one of those people who sits down at the table with a newspaper, cup of coffee and a plate of fresh fruit after a reviving hour of yoga either, for me breakfast is simple and fast: a piece of toast with some almond butter and a cup of tea five minutes before I run out the door. Simple and healthy, two words that I would like to think describe my eating habits effectively.
