Monday, February 16, 2009
Seeing as how Valentine's Day fell on a Saturday this year I felt obligated to make my family an old-fashioned breakfast to celebrate. This year I stuck with the old stand-by's of bacon, eggs, and fruit but worked my butt off throwing in some homemade baked goods. I went with these cinnamon rolls http://whatscookingamerica.net/Bread/CinnamonRolls.htm and these blueberry scones http://www.marthastewart.com/recipe/blueberry-scones?autonomy_kw=scones&rsc=header_10 I followed the directions for refrigerating the cinnamon rolls over night and they were actually really easy. I have found that since I have my bread maker making yeast dough is much less intimidating. The only change I made was to use heavy cream for the icing instead of milk. They were the perfect cinnamon roll and I'm sure if we ever feel the urge to kill ourselves with calories again I will make this recipe. The scones were the perfect scone in my opinion, not too dense, slightly crunchy on the outside, perfectly crumbly, light and moist on the inside, and just a touch of sweetness from the berries. I used frozen organic blueberries for this recipe even though it called for fresh and it turned out fine, and just for note you can buy frozen organic blueberries for cheaper than a pint of fresh non-organic. These scones really worked up fast and as it says in the recipe the minimum amount of handling helps keep them light and not hard. So with a little prep work you can have fresh cinnamon rolls or scones for breakfast this weekend and trust me they are so much better than what you can buy in the store. You don't have to take my word for it, just check out bug enjoying his scone.