So, for those of you Little Yellow Kitchen followers, you already know that my mom has four fluffy chickens. As they are pets, egg-layers, and garbage disposals, they make great friends at the Morris household…except for when I realize that there are no eggs in the fridge, and I am already sauteing veggies for the perfect omelet, to satiate my morning hunger.
It was about to get ugly. I am not a “morning person” so, at the time, this seemed like a bigger deal than it really was, I’m sure.
Now, any normal person would just run to the grocery store to pick up a dozen eggs and be done with it. Nope. Not us. Instead, as I am complaining about having no eggs, just hoping my mom would get the hint to run to the store. Well, she didn’t cave, but rather slyly, she mumbles, ” Ohh… just wait [ah-hem] a few minutes. We’ll have some soon…”
At this point in the early morning, and I am not very awake, I have no idea why she is being so cryptic. Finally, I put two and two together with her sly smirk and the continuous noise from the squawking chickens outside.
Here is what she brings in a few minutes later. Excuse the sawdust. It’s only natural.
Oh. Yea… I may have had a teensy little photo shoot with these guys. They were just so purrrdy, I couldn’t resist.
And here is where it ended… Kona was so curious, he just couldn’t leave this basket of eggs alone.
So then I decided to finally make some scrambled eggs, while my mom made the Apricot Blueberry Drop Scones.
Oh, did I mention that while the eggs were a-laying, my little brother was a-climbing up into the apricot tree to harvest some of the best fruit for these scones? True, story. I promise.
I think I ate three. And they were monstrous scones. Along with a few eggs…and bacon. Don’t judge. It was probably the best breakfast ever. Nice and simple, just the way I like it.
Apricot Blueberry Drop Scones
Ingredients:
2 cups whole wheat flour
2 Tbsp wheat germ
1 tsp vanilla
1/8 tsp salt
2 tsp baking powder
1/4-1/3 cup low-fat milk (adding a little more if dough is too dry)
2 eggs (farm fresh if you have it!)
1/4 cup sugar
1 1/2 cups fresh blueberries (you can use frozen, but the batter will turn blue)
1 cup fresh apricots, pitted and coarsely chopped.
4 Tbsp cold butter
Directions:
Preheat oven to 400 degrees F. Mix together all dry ingredients. Cut in butter with pastry cutter. Toss in fruit to coat with flour mixture and add the remaining ingredients to form dough. Start with less milk and gradually add more if dough is too dry. Spoon dough mixture onto a pizza stone, or lined baking sheet; they can be snug since they don’t expand too much in the oven. Sprinkle with cinnamon & sugar. Bake in preheated oven for 12-15 min. Devour while still warm.
From the Little Yellow Kitchen,
Chrissy
15 June, 2011 at 9:12 am
Your photos keep getting better and better!
15 June, 2011 at 9:20 am
Thanks so much! =) I can’t wait to get a DSLR camera… then things will REALLY heat up! ps. what kind of camera do you use? Yours are always SO good!
15 June, 2011 at 10:25 am
Yum! I have a “thing” for scones and those look awesome! I’m not a morning person either, until I have some coffee. So, not having eggs would have been the end of the world to me. But you lucked out!
15 June, 2011 at 11:28 am
As always, a fabulous, fun post! Love the pictures!
15 June, 2011 at 12:46 pm
Oh this looks so good!
And I fished a comment out of my spam about you working the HC farmers market..oh what a FUN job that would have been!
Am also doing a giveaway for the taste of Adams ave…if you know of any locals, send em my way
15 June, 2011 at 1:08 pm
hahah I know! After I realized we had no eggs, I was scrambling for the coffee! It helped tie me over. Well, that and all the bacon… ooops
15 June, 2011 at 1:09 pm
Thanks, Ann
It’s a situation that I can laugh at now… but not at the time, I was hun-grrr-yy!
15 June, 2011 at 1:58 pm
These look fabulous!! I love scones!! They’re so good with coffee!! MMMmmmm
15 June, 2011 at 2:45 pm
how nice to have fresh eggs, and that’s really fresh! The scones look positively delicious, I would not have thought to add apricots, what a wonderful flavor combination in those crunchy scones, I can see why you ate three!
15 June, 2011 at 5:55 pm
LOVE your fresh eggs…just beautiful…especially the shot with your curious pup. And your scones look wonderful…great combination of fruit…mmmmmm.
15 June, 2011 at 10:36 pm
Hey! What a coinky dink! I was planning to make blueberry scones tomorrow! I’m adding lemon. These look amazing!
17 June, 2011 at 12:10 am
ooo how ironic! How did they taste with lemon??
17 June, 2011 at 5:15 am
These look amazing!! I love blubs and apricots together
Bookmarked fo breakie recipes to try!! THanks
18 June, 2011 at 10:05 pm
The egg shots are HOT!
The scones are even hotter! They sound amazing…apricots and blueberries…yummmm!
19 June, 2011 at 11:01 am
Great post, fresh and wonderful scones…nice photos:)
https://mywanderingspoon.wordpress.com/2011/06/19/almond-orange-cake-happy-fathers-day/
20 June, 2011 at 9:51 am
Thanks Irena! So fresh and tasty! I had a look at your almond orange cake, and it looks like we need to make that soon!