My basic breakfast scone recipe has been my go-to for a quick weekend breakfast treat. It uses oats, whole-grain flour, and coconut oil instead of butter – so you can really justify it as a healthier alternative to the traditional (and delicious) cheddar and chive. You can also substitute out the milk for oil and water, making this a scrumptious and easy vegan treat!
In need of a little pick-me-up? How about a warm, light, flakey, spiced pumpkin scone, it’s finally the weekend! Our family had these for Thanksgiving breakfast. They took my mom 20 minutes to whip up, and even shorter for my family to devour all of them. Needless to say, I didn’t have much time to snap photos before the vultures (my siblings) swooped in. My mom made me an entire batch today to freeze. She puts them in individual freezer bags, so I can pull them out on the weekends and have a warm breakfast. Go mom!