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Enjoying something homemade for breakfast can be much more than a rushed attempt picking up your favorite baked goods at the local coffee shop. Waiting long lines and finally settling down for breakfast, a morning can almost be past tense.

For me, eating breakfast at home has been a natural rhythm to start a weekend day. Most mornings are go, go, go, as I am sure most of us feel that way. So I leave the couple of mornings just to ease into the day.

Scones are quick and easy to bake, and the great thing about your very own bake shop at home, you can decide on what you are in the mood for. No, “sorry we are out of those,” [the voice behind the counter.]

Another recipe I am posting is a maple brown sugar granola one. It is great for a quick snack with yogurt and fruit. After trying this recipe, some suggestions to try are dried cherries and roasted, salted cashews, apricots with coconut and sesame seeds, or perhaps my favorite, currants and roasted peanuts. So Good…

 

Triple-Ginger Cranberry Scone Recipe

1 1/3 cups all-purpose flour

¼ cup granular sugar

2 teaspoons baking powder

¾ teaspoon ground ginger

½ teaspoon baking soda

¼ teaspoon sea salt

 

6 Tablespoons unsalted butter, cut into bits

 

1 cup rolled oats

1 cup dried sweetened cranberries, roughly chopped

¼ cup crystalized ginger, coarsely chopped

 

3 Tablespoons buttermilk

2 Tablespoons fresh ginger, minced

 

extra buttermilk [baking glaze]

 

Preheat oven to 400°F.

preparation:

  1. In a food processor combine the flour, sugar, baking powder, baking soda, ground ginger and sea salt.
  2. Add the cold butter bits and run processor until a coarse meal forms.
  3. Place in a bowl and set aside in the refrigerator.
  4. Combine oats, cranberries and crystalized ginger, set aside.
  5. Whisk together buttermilk and fresh ginger.
  6. Mix together flour mixture with the oat mixture.
  7. Pour in the buttermilk mixture and fold in unit dough forms.
  8. Pour dough out onto a lightly floured surface and form into a six inch disc.
  9. Cut disk into six wedges and place on a parchment lined sheet pan.
  10. Brush scones with extra buttermilk.
  11. Bake for 12-14 minutes or until lightly golden in color.

 

Maple Brown Sugar Granola Recipe

2 cups gluten-free rolled oats

½ cup whole roasted & salted almonds, roughly chopped

1/3 cup raw pumpkin seeds

 

¼ cup brown sugar, packed

¼ cup granular sugar

1/3 cup maple syrup

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon sea salt

1/8 teaspoon ground cloves

 

½ cup dried sweetened cranberries

 

Preheat oven to 350°F.

preparation:

  1. Toast almond and pumpkins seeds for 3-5 minutes on a sheet pan, cool.
  2. Combine oats with the toasted almonds and pumpkin seeds.
  3. In a sauce pan heat the sugars, maple syrup and the spices just until it starts to come to a boil.
  4. Pour sugar mixture over the oat mixture and stir to coat.
  5. Spread mixture onto a sheet pan and bake for 20 minutes.
  6. Completely cool granola on the sheet pan.
  7. Break up granola and mix with cranberries.

Store in an air tight container.

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