Wanna bite into a bit of heaven?
Okay, okay, that’s a big statement. But it’s really not far from the truth!
I’ve been on a breakfast kick lately, wanting to bake new things and always have something yummy within arms reach to grab for the morning car ride to school.
After Baby #3 was born in October, my hubby took over driving our middle son to elementary school every morning so I could “sleep in.” I put that in quotes because yes, Spencer and I would sleep until 8-ish every morning, but that was after being up about 42,000 times during the night feeding the little guy. Honestly, we’re still working on sleep. He’s going to be 6 months old next week, and I haven’t slept more than 3 hours in a row in… well, nearly 6 months. And most nights, I get about 1-hour to 1 1/2 hour chunks all night long. My nearly perfect baby has one major flaw, and that’s sleeping at night. But that’s a topic for a whole different post.
Anyway, I really relished those mornings when I didn’t have to get up early to get Trevor off to school. But my husband’s shifts at work changed recently, and he’s often out of the house before dawn these days, so I’m on school drop-off duty. I actually don’t mind it, really. It’s a bit hard to wake up in the morning, yes, but getting Spence out of the house for about an hour-round trip means he’s nearly ready for his morning nap when we get home. Success!
I’m not a coffee drinker. *Gasp* But I need something to look forward to in the mornings. Something I can grab and nibble on while we make the 20-minute drive to school. If I haven’t baked anything, I can make do with a granola bar, but I really, REALLY prefer a yummy goody of my own creation. It makes the drive so much more pleasant, and then when we get home, I’m not cranky from hunger so I’m ready to deal with the baby and help Jillian with homeschool.
One of my kiddos’ favorite breakfasts are chocolate chip scones. My mom used to make these for them all the time when we still lived with her, and it wasn’t until about a year ago that I made them myself.
OMG, they’re soooooooooo easy! Seriously, just a few ingredients, minimal mixing, plop and bake. It’s one of the easiest baked goods recipes I have come across.
My hubs and I like them. A lot. But after making the same flavor of scones time after time after time — because my kids are obsessed with chocolate chips (who isn’t?) — I wanted to change them up a bit. Make a different variation. Something fruity!
I know there are plenty of recipes for lemon blueberry this’s and that’s flying around Pinterest, but I wanted scones. Milk-free, egg-free scones with a hint of lemon flavor and a bunch of moist, juicy blueberries that burst in your mouth when you bite into them.
So I made my own recipe. It wasn’t hard. At. All. In fact, since I already had the basic recipe for the vegan chocolate chip scones, all I had to do was sub lemon extract for vanilla and replace the chocolate chips with frozen blueberries. Voila!
Plus, I added a simple vanilla glaze on top because, well… I freakin’ love icing.
And let me tell you… when I bit into them for the first time on the way to school one morning, I let out a moan. Like a serious, “Oh my gosh, this is heaven in my mouth” moan! Jillian mad sure to make fun of me for it later. She told my mom, “She actually made a noise, like, “mmmmmmmmm, oooohhhhhhhhh…”
They’re that good. Ask my husband. He made the same noise.
So, without further ado, here is my very new favorite, melt in your mouth, breakfast on the go recipe.
- 1 1/4 cups non-dairy milk
- 2 tsp apple cider vinegar
- 3 cups flour
- 2 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup vegetable shortening
- 2 Tbsp canola oil
- 1 tsp lemon extract
- 1 cup of frozen blueberries
- 1 cup powdered sugar
- 1 Tbsp non-dairy milk (or water)
- Splash of vanilla