Ok so they’re scones.
But they’re not dry and crumbly like you might expect. They’re also not quite a scuffin like we have at the bakery…
Thus…breakfast thingies.
Call them whatever you want.
The only important thing is that you eat them. Tea is encouraged!
They have a light, bright, refreshingly uncomplicated flavor that is the perfect thing for almost-spring with a cup of jasmine green tea (my latest favorite).
Hello, snowy February Sunday.
I’ve got the perfect thing for you. A cozy treat with an eye toward spring.
Where is that guy anyway? Tell him to hurry up. It’s cold out there!
Super simple ingredient list…ready?
Lemon zest is pretty. It also tastes like sunshine.
…plus some almond milk makes tacky dough in circles.
Brush with melted butter…
…sprinkle with brown sugar
baked. drizzled. yum.
For real. You want some honey on that.
Enjoy!
❤ Ellen
Lemon Brown Sugar Scones (or Breakfast Thingies…which is a way better name)
Recipe adapted from Simple Oat and Brown Sugar Scones
2 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 cup packed brown sugar
2/3 cup rolled oats
Zest of 1 lemon
1 1/3 cups almond milk
splash of vanilla
1 tbsp butter, melted
1. Mix flour through lemon zest in a large bowl
2. Slowly add in almond milk and vanilla, stirring until just combined
3. Turn the dough out onto a well floured surface and knead for a minute or two until it’s pretty smooth. Pat it out into a rectangle that is about an inch thick
4. Cut out your scones using a cookie cutter (or the top of a wine glass like me) or just cut into triangles or rectangles with a knife.
5. Transfer the scones to a cookie sheet, brush with melted butter and sprinkle with brown sugar. Bake at 400 degrees F for 18 minutes or until you can easily pick them up off of the cookie sheet and the tops are golden brown.
Yields about 1 dozen, 2 inch circle scones
Happy day to you =)
Ellen in the Kitchen 