eight lovely, warm, crispy, soft, nutty, scones

The toasted oat, maple/nut, scone above came about recently because of snow. Glittery snow. 

Which of course made me think of sparkly sugar.

And it was all downhill from there. 

Oats were toasted with pecans, chopping was done, an egg was mixed with cream and milk, my hands got all sticky, a mess was made.

But at the end of all that, there were eight lovely, warm, crispy, soft, nutty, scones. 

Which make a fine breakfast on their own, but can also be joined by mangos and blueberries with greek yogurt on the side. The coffee is not negotiable, though in a pinch tea would also be perfect. 

Delicious right to the last crumbs. Which of course were eaten as well. Then the dishes were done. 

If you are not a fan of a glaze on top, it is not required. 

They freeze well. Recipe below if you are interested.

I make these and lemon cherry scone once every few years. These in the colder months, the lemon cherry in the spring or summer. I like to imagine sitting outside at an English cottage garden when I am eating them. To be able to dream is a wonderful thing. 

Click on it to make it bigger. 

 

Comments

[jacki long]

OIshi! I felt the weight gain as I devoured the great photos!

[Amy in Texas]

Hubby and I have been on a scone kick lately. These look so yummy--adding to the rotation. Thanks!

[carol]

Amy, it is my pleasure to pass on a great recipe.
Jacki, I eat mine really slowly... to make them last a good long time. I think they have less calories that way too.

[Chrissy]

I'm curious to know how you get the right amount of butter for this without weighing it. First the butter sounds soft (tablespoons) then hard (cubes). I am pleased to say that I have a set of cup measures (bought in France, oddly enough) so that I can follow American recipes. Is your butter in a tub perhaps? I have seen US recipes asking for sticks of butter too.
This just shows how our shared language can be a bit foreign!

[carol]

Ahh Chrissy! I have been perplexed by recipes before from England and France! but in the US a stick of butter is exactly 8 tablespoons and each tablespoon is marked on the wrapper so you can cut to just the number you need. Butter for this recipe must be very cold. We never scoop a tablespoon from a tub but rather cut the stick according to the wrapper. I will definitely take a photo to send you!
Carol