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.