For our November Breakfast series, we’ve invited successful food blogger Marta Greber from What Should I Eat for Breakfast Today? along with her husband Tomasz to join us at the FvF Apartment and whip up a variety of Sunday breakfast recipes that will get us through the last autumn month and make our mornings a little bit more palatable.
This time around, Marta moved from the previous savory tomato galette to a sweeter breakfast staple, scones. A favorite amongst rich tea lovers and a basic component of the British afternoon cream tea, scones are really versatile and never overwhelming.
The round pastry has given Marta quite a hard time in the past as, according to her, she’s tried to make it 30 times in total and failed. “It was strange and very frustrating because scones are super easy to make and only require a few basic ingredients. But I just kept on slaving away in the kitchen and couldn’t get anywhere near what I was expecting.” Tomasz nods in agreement, “Scone time was not fun time.”
However, it all changed when she got her hands on a really good recipe from a friend of hers and was told not to play around with the base when it comes to patisserie. “I stopped experimenting and stayed focused on executing exactly what the recipe asked for. It was less fun but I succeeded. I still have room for experimentation with additional fillings though!” In the end, it worked out and since then Marta tries try to stick to this one. “It is hard to play by the rules since I love to mix and match and experiment with whatever comes to mind but these scones are amazing so I’ll let them be for now. One day I’ll start my scone laboratory again! For now I’m a bit scared to go off the beaten track.”
2 cups (225g) flour
3 tsp baking powder
1/2 teaspoon salt
1/4 cup brown sugar
1/2 cup greek yogurt
1 small apple cubed
2 tbsp dried cranberries
1 egg yolk with a bit of milk for glaze
Tried and true: This is actually a really good fail-proof scone recipe. You can use it as a base and play around with countless ingredients by replacing the apples and cranberries. Enjoy plain with some strawberry jam and clotted cream on the side or go for a savory version by adding a bit of parmesan cheese and bits of crispy bacon.
“Do experiment. But not with the base!” Marta finally warns us while taking the hot nose-breaking pastries out of the oven.
Mix the flour, baking powder and salt in a bowl. Add the butter cut in small cubes and use your hands to combine it with the flour mix.
Add yogurt, sugar and mix a bit so all the ingredients are combined.
In the end, fold the cubed apples and cranberries in the dough. Place the dough on a flat surface and roll it out until it’s around 2cm thick. Cut out round shapes using a form or a glass.
Mix the egg yolk with a bit of milk and then brush each scone with the liquid.
Bake at 200ºC for about 15-18 minutes until the scones are golden.