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
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
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,