What is breakfast?
“a meal eaten in the morning, the first of the day”
But that’s not what breakfast really is. To some it’s not even in the picture as most are rushing to get out the door on time or simply grab whatever’s closest and edible. However, breakfast for me is a special time and an essential start for a lovely day. It’s a time to chat with your family, enjoy the view outside your window, or reflect on the little things in life while you sip on a cup of coffee and cut your fork into a steaming croissant.
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.” –A.A. Milne.
Of course, biting into a warm, moist, glazed scone might just be the most exciting thing that will happen to you on the morning you decide to bake these. They’re sweet, fluffy, and taste positively delightful.
Add in a couple re-run episodes of Winnie the Pooh with a foamy latte and you’ll be set for the entire day.
- For the Scones:
- 3 medium sized sweet potatoes (cooked thoroughly and peeled)
- 4 c. all-purpose flour
- ⅔ c. granulated sugar
- 4½ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 c. cold earth balance
- ½ c. almond milk + 3 Tbs. vegan butter + 1 tsp. flour (vegan cream)
- ½ c. almond milk
- For the Maple Cream Glaze:
- 2 c. powdered sugar
- ¼ c. pure maple syrup
- ¼ c. almond milk + 1 Tbs. vegan butter + ¼ tsp. flour
- Pinch of salt
- Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Use your fingers to mix the butter into the flour mixture until the dough is crumbly.
- Add cooked sweet potatoes and ¼ cup of the ‘cream’ and lightly stir into the flour mixture. Add the remaining ¼ cup ‘cream’ and the almond milk and stir until just mixed. Do not overwork the dough. Roll out your dough on a lightly floured surface just until it’s in a ¾ inch high rectangle.
- Cut the dough into 6 squares, then cut each square on the diagonal to make triangle-shaped scones.
- Bake for 15 to 20 minutes, or until the scones are a light golden brown. Immediately transfer the scones to a wire rack so they can cool and do not continue to cook.
- In a medium bowl, whisk together the powdered sugar, maple syrup, ‘cream’ and salt, until smooth. Add more cream a tablespoon at a time if needed to thin the icing to a drizzling consistency. Drizzle the icing over the warm scones. Serve immediately to eager guests. (They’re best if eaten that day)
“For the Spirit God gave us does not make us timid, but gives us power, love and self-discipline.”
2 Timothy 1:7
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