On the weekends, when we were likely to sleep the morning away, if my mom really wanted us kids out of bed for something, she would come into the room, pull open the blinds, and softly sing, “There’s doooughnuts…”
This usually got an immediate response, because usually, that meant there were doughnuts. (Yes, one time there were not actually doughnuts. This, however, undermined the whole get-the-girls-up operation, so luckily my parents realized this and only pulled that trick once.)
Now that I am married to an epic sleeper-in I, too, can appreciate the effectiveness of a special weekend breakfast. “There’s scooones,” has worked well for me so far – and these ones do not disappoint. Of course, the thought of just making these gets me excited to start the day!
Knowing that, topped with a bit of jam, these scones taste just as good – in my own opinion, much better – than a jelly doughnut, I’m much more likely to make these than head to the doughnut shop!
The scones are lightly sweet with little sugar per scone (about ½ tsp.), are light and fluffy even with 100% whole wheat flour, have at least two hundred less calories per batch from butter than typical scone recipes, and are a snap to make. They took me about 30 minutes, start to finish, with cleanup done by the time they were baked.
Seriously, it was a pivotal moment for me when scones became a part of my life. Wait, no. Homemade scones. There is a difference there, and everyone who only ever had store-bought or restaurant scones before them notices. It’s just pure, flaky, breakfast deliciousness.
And honestly, I can’t get enough of the bursting berry sweetness with the chamomile aroma. It goes so well with coffee or tea, alongside fruit or something more savory. Maybe that’s why the most effective phrase I’ve had for getting a late sleeper up is, “There’s scooones…. With coffee and veggie sausage!”
1 c. almond milk
2 bags chamomile tea (I used a vanilla-honey flavored chamomile)
1 T. white vinegar
3 c. white whole wheat flour
4 T. sugar, divided
2 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ c. COLD unsalted butter, chopped into small pieces
About 10 blackberries, each chopped into 4 pieces
Preheat the oven to 350 degrees F. Prep two large baking sheets by lining with parchment paper or spraying with cooking spray.
Heat the almond milk to around 140 degrees to steep the chamomile in for about four minutes. After that time, squeeze the extra liquid out of the tea bags (into the almond milk) and discard. Add the vinegar and set aside.
Pull out your trusty food processor (or, in the event you have not yet obtained a food processor, a pastry blender) and combine the flour, 2 T. sugar, baking powder, baking soda, and salt. In the food processor or bowl, add the chopped butter and combine until it is well distributed and crumbly.
In a bowl, combine all the flour mixture with all the almond milk mixture until it becomes a sticky dough. Then, add the chopped blackberries to the dough. On a clean, floured surface, knead the dough 8-10 times, before pressing into a long rectangle. Cut the rectangle in half and then each half in half. (That made sense, right?)
Roll each chunk of dough into a circle and sprinkle with a fourth of the remaining sugar (or as much as you want) and slice into sixths. Arrange the slices a couple inches apart across the baking sheets and bake 15 minutes or until lightly browned on top.
Serve hot with chamomile tea and blackberry jam! What else could pair better?