Breakfast in Bed.

Breakfast is one of my favourite things.  Breakfast in bed is one of my most favourite things.  Al and I got up a few hours before he had to leave for work today (last day in the office before Thanksgiving in Phoenix with family!), and I decided to make scones with the time to spare.  Mmmm, scones.  Soft and warm and delicious--just what this cold, early morning needed.  I used Bon Appetit's Blueberry Oat Scone recipe, which is super super delicious, but substituted fresh cranberries for the blueberries (to get in the holiday spirit) and added chocolate chips for Al.  

They look kind of funny...I think it was the chocolate chips and the fact that they are dropped scones rather than cut (and also because I was just too sleepy still to snap a decent photograph).  Don't let the appearance tell you they weren't delicious.  Because they were amazing.  

Here is the recipe, but I'll write it out for convenience: 

INGREDIENTS

·    3 cups all purpose flour

·    1/3 cup (packed) golden brown sugar

·    1 tablespoon plus 1teaspoon baking powder

·    1 1/2 teaspoons baking soda

·    3/4 teaspoon coarse kosher salt

·    11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes

·    1 cup plus 3 tablespoons old-fashioned oats

·    1 cup fresh or frozen blueberries (about 5 1/2 ounces)

·    1 3/4 cups chilled half and half

·    1 teaspoon vanilla extract

·    5 teaspoons raw sugar*

·    *Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

PREPARATION

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.

Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.

Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).

Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.

Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

Enjoy snuggled up in bed with hot black tea and someone you love.