Baking breakfast scones

Friday, November 25, 2016

In the Philippines, it is common to have hot pan de sal for breakfast with coffee or hot chocolate. I remember my sleepy school-day mornings would start with Mama yelling we're late, but it wasn't her motherly ways that woke me up, but (the dreadful cold shower and) something always smelling great in the kitchen. It almost always involved hot bread. 

 

Although it isn't that common for Pinoy households to bake their own bread back home, we always had fresh bread in brown paper bags from a local baker who's been our neighbor forever.

 

I thought I'd try my hand at making my own bread. What I found is that making scones from scratch was so much easier to make than brioche, croissant, or my forever love, pan de sal. 

"A scone is a single-serving quick bread, usually made of wheat, barley or oatmeal with baking powder as a leavening agent, and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash or milk." 

 

There are so many recipes for scones and many variations of the classic plain recipe:

- apple cinnamon, strawberry/peach & cream, blueberry & sour cream, cherry vanilla... 

- raisins/craisins or any dried fruit...

- pumpkin with spiced glaze on top...

- Irish soda, buttermilk, lemon curd...

- chocolate chips, etc. 

 

But as they say, before you start experimenting, you have to master (or at least try) the basic. 

 

At the end of the day, whether it's store-bought or home-made, there's nothing better than smelling freshly-baked bread in the morning.  

 

What did you usually have for breakfast growing up? 

 

 

Eat well,

Katie  

 

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© 2016 by Katie Te