Cereal Milk Breakfast Scones
February 15, 2019
For the Angst Ridden Lover
^ aka for me. I woke up this morning feeling refreshed now that the worst of February is behind us all. Naturally, on the Valentines Day I chose to shove myself with pizza, ice cream, and lots and lots of scones. Definitely not regretting any of it because, as cliche as it may seem, food is my own and only true love. Especially scones. I don’t see how one couldn’t consider scones on Valentines Day. Scones are probably the second most comforting entity next to soup. Delicious fresh out of the oven? Check. Delicious the day after? Check. Flaky, tender, & crisp? Check. What more could one ask for?
Cereal milk brings me back, and is 100% the inspiration behind this bake. It’s accessible, delicious, and PERFECT for breakfast in bed….for one. And since we’re already in the realm of breakfast goods, why not combine cereal with the ultimate breakfast pastry, the scone for a real Valentines Day feast…for one.
These Cereal Medley Breakfast Scones are everything the sweet-toothed lover dreams of. And why not have your scones reflect how you truly feel inside. thank u, next. So whether you’re spending Valentines Day with your boo or by yourself, waking up to these breakfast scones will probably be the highlight of your day…which, depending on the context, can be extremely gratifying or equally as depressing. It’s all relative, really.
Cereal Breakfast Medley Scones
Brad & Butter - February 15, 2019
- 2 cups all-purpose flour
- 1 tbsp. baking powder
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter (chilled & cubed)
- 1/4 cup cereal milk (desired cereals soaked in half & half)
- 1/3 cup heavy cream
- 1 egg
- 1 + 1/2 cup assorted dried breakfast cereals (roughly chopped)
- Preheat the oven to 215C/425F degrees.
- In a mixing bowl, combine the flour, baking soda, sugar, and salt. Rub in the chilled butter with the fingertips, pressing the butter against the palms of your hands occasionally.
- In a separate bowl, combine the cereal milk and heavy cream. Soak enough cereals of your choice to cover the liquids for 10 minutes. Remove the cereals and add in the egg. Whisk until homogenous and fully combined.
- Make a well in your dry ingredients and pour in the liquid ingredients. Gently mix until just combined, making sure not to overmix. Fold in the chopped cereals.
- Transfer the dough to a lightly floured surface and fold onto itself twice. Roll out to approximately 1/2 an inch in thickness and cut into desired shapes. If using a cookie cutter, avoid twisting the cutter to ensure a proper rise on the scones.
- Transfer scones to a parchment lined baking sheet and freeze for 20-30 minutes.
- Bake for 15-17 minutes or until a golden brown