I was determined to have scones for breakfast on my birthday. So I let my kids watch a show pre-breakfast, and whipped up a batch of scones! Tropical birthday scones.
I really loved dried fruit in my scones. Take these Apple Ginger Scones, for example. They are preeettty dang amazing. I bought the kids bags of dried fruit for in their Easter baskets this year (an attempt to not have quite so much candy around). Anyhow, I really love dried papaya and pineapple. So, of course, those were two types that I bought.
And when I was contemplating birthday scones, I was also dreaming about warm places. Tropical places. Places that people have been going to [without me] for the last few months. These tropical scones were born of my contemplation and dreams.
They’re very similar to the Apple Ginger Scones, with only a few, slight changes.
I hope you get chance to make them, share them, and enjoy them. With a cup of coffee or tea. That would be the way to go.
While I’m here, I guess I should let y’all in on that surprise I said I had in my last post….
We’ll be welcoming baby number four into the family the end of July, Lord willing!
I must say (I reminisce nowadays when I get a year older – a sure sign of age!), I’m not sure I imagined I’d be where I am right now 10 years ago. But I’m so very thankful for where I am. I have three great kids, am in my third trimester of my fourth pregnancy, I have a wonderful hubby of almost SEVEN years (HOW on earth did that happen?!), we are blessed with a house and a car, have lots of loving family around us, and live in a wonderful part of the world.
Yes, there are days I wish things were a bit different. But I wouldn’t actually change how things have ended up.
Here’s the recipe!
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 3/4 cup butter
- 1/2 cup buttermilk
- 1/4 + 2 Tbsp evaporated milk
- 1/2 tsp vanilla
- 2/3 cup chopped, dried fruit (I used papaya and pineapple)
- 1 Tbsp butter, melted (for brushing)
- Sugar for sprinkling
- Preheat oven to 375F. Line a large cookie sheet with parchment paper.
- Mix the first four dry ingredients together in a medium bowl. Cut in the butter with a pastry cutter, two knives, or your fingers, until the crumbs resemble small peas.
- Add in dried fruit.
- Pour in milks and vanilla, and stir lightly, until just combined. (Dough will be shaggy, but you can knead it together lightly in the next step.)
- Turn onto a lightly floured surface, and roll into a circle (about 9-10 inches diameter, 1 inch thick, or so). Cut into 8-10 pieces. Transfer to cookie sheet, leaving at least a 1/4 inch between scones. Brush tops with melted butter, and sprinkle with sugar.
- Bake for 22-25 minutes, or until the tops are lightly browned. Let cool on cookie sheet for 8-10 minutes, and then either EAT or transfer to a cooling rack.
- I totally only made 6 scones with my batch. (Have you heard me mention that I love scones?) Do want you want, I won't judge.