Since there was extra time that morning, it seemed like the perfect time to bake something for my kids' breakfast. It's usually cereal, fruit or bagels, so something baked is a treat.
Pinterest was my first stop for recipe inspiration. This Blueberry Strusel Scone recipe
on my breakfast pins looked promising, so I got to work. I altered the recipe a bit and my version is below.
Glazed Triple Berry Scones
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
A pinch of salt
6 Tablespoons butter
1/2 cup almond milk
1 teaspoon vanilla
1 1/2 cup frozen berry mix (I used blueberries, raspberries and blackberries)
1 cup powdered sugar
2 - 3 Tablespoons lemon juice
Preheat oven to 400 degrees.
Mix the flours, sugar, baking powder and salt together. Add the butter and mix with the pastry blender. (Or mix with your hands.) Mix until ingredient are crumbly.
Add in the egg, vanilla and milk. Stir until just combined.
Mix in the berries.
Pour onto a lightly floured surface and knead 6 times.
Place on a baking sheet and pat the dough into a circle and then slice into 8 pieces. Pull the pieces apart slightly so they have more room to grow as they bake.
Bake at 400 degrees for 18 - 22 minutes.
Prepare the glaze while the scones bake. Mix the powdered sugar and lemon juice together until it is a pretty runny and pourable.
Remove the scones from the oven and allow to cool for at least 5 minutes before pouring the glaze over the scones.
Also, I have to share this Salted Caramel Cheesecake recipe that I made yesterday. It was amazing. The dolce de leche in the cheesecake + the homemade caramel sauce on the top were perfectly sweet and delicious.
I followed the recipe closely, except for the amount of salt used. I reduced the salt to 1/2 tsp. for the crust, 1/2 tsp. for the cheesecake and 1 tsp. for the caramel sauce. It seemed perfectly salty to me with these reduced amount of salt. Many of the reviewers said it was way too salty and I didn't want to take any chances.
Wishing you a fantastic week!