Sweet breakfast recipes to start the day right

Start your morning off on a sweet note with scones, biscuits or pancakes. You earned an enjoyable breakfast!

Sweet breakfast recipes to start the day right

Scones

This treat from Scotland is essentially a sweet biscuit. You can add all sorts of ingredients like currants, chopped dried apricots or mini chocolate chips — experiment with gusto! Enjoy fresh scones in the morning with coffee and a newspaper, in the afternoon with tea and butter or clotted cream, and even at night as a bedtime snack.

Makes about eight scones

  • 500 ml (2 c) biscuit and pancake mix (below)
  • 15 ml (1 tbsp) sugar
  • 2 eggs
  • 125 ml (1/2 c) heavy cream
  • 5 ml (1 tsp) vanilla extract1. Preheat the oven to 220°C (425°F). In a large bowl, stir together the mix and sugar.2. In a medium bowl, beat the eggs with the cream and the vanilla until well blended. Pour the egg mixture into the mix and stir until a soft dough forms.

    3. On a lightly floured surface, turn out the dough and gently knead five to six times. Using a lightly floured rolling pin, roll out the dough to a one centimetre (1/2 inch) thickness and, using a floured 7.5 centimetre (three inch) cutter, cut out scone rounds. Reroll the scraps as necessary (do not knead again).

    4. Place the scones five centimetres (two inches) apart on an ungreased baking sheet and bake until golden brown, 10 to 15 minutes.

    Scone wedges:

  • Follow the above recipe through step 2.
  • Turn the dough onto a lightly greased baking sheet and pat into a large round (like a soda bread loaf).
  • If desired, brush the top with additional cream and sprinkle with additional sugar or a combination of sugar and cinnamon.
  • Using a floured knife, cut the dough round into eight wedges, but don't separate the pieces.
  • Bake in the preheated oven for about 12 minutes or until golden brown. Carefully separate the scone wedges and serve immediately.

Biscuit and pancake mix

Makes about two litres (eight cups)

This mix will quickly make many favourite breakfast treats — not only biscuits and pancakes but also scones and waffles. With this recipe in your cook book, you'll find your biscuits and pancakes are fresh and fluffy; you'll never go back to store-bought mixes.

  • 1.5 L (6 c) all-purpose flour or 750 ml (3 c) all-purpose flour and 750 ml (3 c) whole wheat flour
  • 52 ml (3 1/2 tbsp) baking powder
  • 250 ml (1 c) instant nonfat dry milk
  • 15 ml (1 tbsp) salt
  • 250 ml (1 c) vegetable shortening1. In a large bowl, combine the flour, baking powder, powdered milk and salt, and stir until well mixed. Using a pastry blender or two knives, cut in the shortening until the biscuit mix resembles coarse meal.
    2. Put the mix into a ziplock bag, label, date and refrigerate for up to six weeks.

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