Up until recently, I have not been a big breakfast person.
I love cereal, but usually in the afternoon, or as a midnight snack.
The typical breakfast of eggs, bacon, toast, and hash browns followed by an overwhelming food coma is a rare occurrence for me.
It was really only after doing my raw food challenge that I discovered the beauty of raw overnight oats and have since incorporated Greek yogurt, nuts, almond flour, and berries into the mix. Some variation of this is now my breakfast staple. I love the crunch of the nuts and oats, the bright tartness of the berries and the rich and filling creaminess of the Greek yogurt.
Isn’t it just gorgeous?
BUT something must be said about a breakfast pastry every once in a while. Not the overly decadent ones with globs of glaze or doughnuts that have sprinkles or Lucky Charms adhered to the top.
Although sometimes pastries like this Apple Pecan Bun with a maple glaze is much appreciated.
No, no, I talking about a good old fashioned pastry, like a scone.
A blueberry scone, to be exact.
Perhaps a scone with a fantastic blueberry goat cheese spread.
Yes, that’s my kind of pastry.
I adapted this recipe from my homegirl, Martha Stewart, ’cause sometimes, nobody does it better than Martha.
What you’ll need:
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter
1 1/2 cups fresh blueberries
1 teaspoon grated lemon zest
1/3 cup low fat milk (2%)
2 large eggs, lightly beaten
Here’s what you do with it:
Preheat oven to 400 degrees
In a bowl, mix together flour, 3 tablespoons sugar, baking powder, and salt
Make the work easier by cutting up the butter into small pieces and incorporate
Then toss in your blueberries and zest
In a separate bowl, whisk together cream and egg
Slowly incorporate your wet mixture into your dry mixture
Stir lightly with fork just until dough comes together
Place mixture onto a floured cutting board and knead gently a few times
*I opted to make round scones by scooping out a heaping tablespoon of batter onto a baking sheet
Brush tops with cream, and sprinkle with sugar
Bake for 20-22 minutes
Aren’t they beautiful?
Now, onto the spread!
These are rough measurements, but basically:
4-5 oz goat cheese, softened
3/4 cup blueberries
Release the days frustrations on these blueberries, squishing them in your hands letting the juice drip onto the goat cheese
Then scrap the peels and seeds off your hands and add that to the cheese
Mix together with a spoon
Spread generously on top of your cooled halved scones
Yea, they were perfection in the morning.
And in true breakfast food form, I ate them in the afternoon, and at midnight too.
What’s your favorite breakfast, pastry and otherwise?