This is a favorite recipe for breakfast in our house. Scones are so versatile. Once you have the basic recipe down, you can add in just about anything your heart desires to make them completely unique.
I am not a morning person! In fact, I’ve been known to hit the snooze button for a good 45 minutes in the morning, until my poor fiancé is ready to throw the alarm clock (or me) out the window. If I could, I’d sleep in until the sun was high in the sky each day…however, as a teacher, staying in bed until 10:00 am is definitely not in the cards.
So, each day I continue to drag myself out of bed, all the while listening to my body scream, “No! No! No! It’s still dark outside!”
Needless to say, I need a quick breakfast in the morning. Definitely can’t think of skipping it, because if I haven’t bit into breakfast, I’m liable to bite your head off. These scones fit the bill perfectly- throw one in the microwave to warm it up, let the top get a little crispy in the toaster oven, and there you have it, a delicious, healthy breakfast that can be eaten in just a few minutes flat before rushing out the door.
I was diagnosed with celiac in 1991. I had just turned 13 years old, and was falling further and further below the growth curve (to this day, most of my students who are in the fourth grade or higher are taller than me). A series of torturous, trial-and-error hospital visits finally led us to celiac sprue (though I was really fortunate, and it was only seven months from the first test to the diagnosis). Let me tell you, the few gluten-free food items that were available at the time, well—to call them terrible might be too much of a compliment. Pasta noodles that looked, felt, and tasted like tapeworms…products that resembled not so much crackers as pieces of styrofoam…“pancakes” that hadn’t earned the right to be called by that name…
To be honest, I can’t remember what I ate for breakfast for much of junior high and high school. I think I skipped it most days. Fortunately, as I headed towards high school graduation, my mom and I started to wander into the world of gluten-free baking, and we discovered this scone recipe. The original recipe came from a booklet published by the Gluten-Free Pantry, and called for a significant amount of their French Bread and Pizza Mix. Over the years, I’ve taken out most to all of the GFP mix (sorry, guys—I love your products, but they’re not exactly easy on the pocketbook, you know?) and replaced it with mostly whole-grain flours, resulting in a healthier, more filling scone.
When I went off to college, 1500 miles from home, my mom baked a batch of these scones every weekend, and every Monday, my dad shipped them by 2-day air to ensure that they’d arrive in Boston, still fresh and delicious. Now that’s love.
adapted from a Gluten-Free Pantry recipe
*Bette Hagman’s Gluten Free Mix Recipe is available in her books, but you can probably find it online as well.
Note: This post was contributed by our guest author, Kristina Kofski.