We’ve been told since we were little, that breakfast is the most important meal of the day. And I agree! I’ve always been an advocate of taking the time for a good, filling breakfast. But I have to confess that in the last year or so, I’ve had a hard time finding (OKAY OKAY taking) the time to feed my belly before starting my day. Having to leave the house earlier then when I was in school, and so having less time before heading out the door, breakfast as a priority has flown out the window.
At one point, I was finding myself nibbling on croissants, muffins or cereals when I was getting to work. This option is neither budget friendly nor healthy. I knew I had to find a solution but getting up 15 minutes earlier REALLY wasn’t thrilling. Baking myself some blueberry scones I could take in my bag? Sounds a whoooole lot better!!
I decided to go for this Ricardo recipe because, I LOVE blueberry scones (that I eat with a lovely cup of black tea, just like an old english lady). The idea is for you to find something that you like, set aside a bit of time in your weekend to do some baking and there you are. All set! Really it’s been the best way to keep me on track and kick start my day.
Little trick: I only backed one half of my dough, keeping the other half for next week (such an adult thing to do to freeze food…!!).