Breakfast is my favourite meal of the day. There are such a lot of interesting and exciting options open for breakfast and it makes me sad that so many people overlook them. I cannot understand why some people (other members of my family included) eat the same thing every single morning. I don’t just mean they always have cereal, it’s the fact they always have exactly the same cereal, day in day out! That would be so dull and boring to me. You wouldn’t eat exactly the same thing for dinner every night would you?
Cereal, yoghurt, fruit, scones, muffins, bagels, eggs, porridge, toast, smoothies, wraps, pancakes etc. Even if you just pick one of these categories, at least add some variety with different variations – e.g. porridge. It may sound boring but consider you could make it sweet or salty, topped with a little sugar or drizzled with chocolate chips, banana and walnuts, or how about stirring in some natural yoghurt and fresh berries at the end? I’ve even made it using smoothie instead of half the milk/water for a very delicious and fruity tasting alternative. I’m all for being a bit adventurous with my breakfast fodder, especially since being diagnoised as coeliac, as a lot of my favourite breakfast items are now off limits. The only thing I insist on is that it does include some kind of fruit somewhere.
One of my favourite things to make for breakfast is a breakfast scone. Before you roll your eyes thinking this sounds like far too much work, it’s actually very quick and easy. The breakfast scone is a single serve, one person portion scone and resembles more of free form rock cake, than a dainty little afternoon scone. Its simply made by mixing together a small amount of flour, milk, butter and a pinch of sugar with any additional ingredients you have on hand to form a thick dough which you then scoop out onto a baking tray and bake for a few minutes. No rolling out, cutting or egg washing, it bakes simply in a heap that cracks and puffs into a lumpy looking mountain as it bakes. It’s not the most attractive breakfast, but it is very tasty, quick and makes me feel like I’m having a treat despite its humble appearance.
I had some cold stewed apple leftover from the night before which I decided would be the perfect accompaniment to my breakfast scone. I kept to the cream and jam train of thought by used thick natural yoghurt in place of cream and the freshly cooked fruit instead of the jam. This kept it lighter, fresher and healthier for breakfast. As I planned to use the apple as a topping, the scone itself was studded with chewy sultanas and a pinch of cinnamon. It smelt wonderful as it baked, almost like a cinnamon sultana cookie.
The outer crust was cracked and slightly crusty while it stayed soft and tender inside. They are not as dainty and sophisticated as afternoon tea scones, but eaten hot straight out the oven with the chilled fruit and yoghurt it made a delicious start to my day. It doesn’t really take any extra time than a standard breakfast as it takes moments to put together and while it’s baking you can be getting ready for work or making packed lunches etc.
I love how adding just a few different add-ins or using only one or a mix of flours can create such different tasting results. Judging by the wafts of overripe banana smell that are being emitted from the fruit bowl I think some sort of mashed banana, chocolate chip combo will be called for tomorrow. It might not be in scone form, maybe stirred into my porridge or mixed into a pancake batter – I’ll see how I feel in the morning.
Ok, rant over. They say breakfast is the most important meal of the day, so whatever you eat make sure you enjoy it and remember that variety is the spice of life!
Breakfast Scone for One
1 tbsp fine ground corn meal
1 tbsp brown rice flour
2 tbsp gluten free flour mix (or 2tbsp buckwheat flour)
½ tsp baking powder
½ tsp cinnamon
Small handful sultanas
Small blob (approx 10g) butter (very soft or melted)
½ tsp caster sugar
Stewed apple or fruit compote
Heat the oven to 180C. Have a small baking tray lined with silicone paper ready.
Mix the flours, baking powder, cinnamon, sultanas and sugar together in a small bowl.
Add the very soft or melted butter and mix it into the flour along with the milk, using a small spoon, until you have a very soft dough/thick batter. It should be too wet to handle.
Scoop the dough onto the baking tray and place in the oven for 12 minutes.
Once baked, remove from the oven and enjoy while still warm, accompanied by a spoonful of stewed or fresh fruit and a generous dollop of natural yoghurt.
Note: Works well with other flavours and flours too, so be creative or simply use what you have on hand. Try adding a little mashed banana or a few fresh berries to the batter along with some dark chocolate chips, nuts or spices for a delicious alternative. Try flavouring the yoghurt too. Stirring through a little honey or peanut butter creates a great tasting yoghurty dip