An English Breakfast

Miracles happen!  The Lions managed a victory over the Falcons Sunday morning and are first in our division.  If you follow football even a little you will understand how impressive this is.  I credit this victory to the delicious English breakfast I made in tribute to the London game.

As an Anglophile, I welcome any opportunity to celebrate the English.  Conveniently someone on Pinterest shared a link for Mary Berry’s scone recipe from The Telegraph.  The recipe is super simple and delicious.  Danny ate at least four scones yesterday.  For our breakfast I served them with Beau Bien’s strawberry hibiscus preserves and homemade whipped cream. Danny’s preferred method is warmed with drizzled honey and this morning I made a sausage breakfast sandwich.

Mary Berry’s Scones
18 scones

    • 1lb self-rising flour
    • 2 rounded tsp baking powder
    • 3oz butter
    • 2oz fine sugar
    • 2 large eggs
    • 8oz buttermilk
  1. Preheat oven to 425F.  Spray cookie sheet with non-stick spray.
  2. Combine flour, baking powder and butter until the mixture resembles breadcrumbs.  Add sugar to dough.
  3. In a separate bowl mix eggs and milk.  Gradually stir egg mixture into dough.  Note it will be sticky.
  4. On a floured surface, roll out dough to 1/2 inch thickness.  Use a circle cutter to stamp out scones and put on cookie sheet.
  5. Bake for 10 to 15 minutes, until golden brown. Serve immediately.

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