Happy belated Father’s Day! Hope all the daddies out there had a wonderful father’s day yesterday!
Our breakfast was a last minute arrangement so we wanted something that was quick and stress-free. We celebrated the dads with a breakfast of steak and eggs. I made a huge batch of scrambled eggs, thinking this would be better than making everyone individual omelets.
Hubby sprinkled some streak with lots of Montreal Steak Spiced which was done on the grill. The combo of the steak and eggs was just perfect for a celebration breakfast.
To go with the steak and eggs, I quickly whipped up a batch of cream scones. This is my favourite recipe for scones! It’s a great way to use up any extra whipping cream you may have lying around. It’s also a quick and easy way to make scones – no rolling, no cutting – it’s perfect when you’re in a hurry.
I discovered Julie’s recipe on Babble a couple of years ago and have loved it every since. Best served warm with butter and jam, they are sure to be a fave.
1 1/3 cups all-purpose flour
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup whipping cream
Preheat the oven to 400F. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the cream and stir just until the dough comes together. Drop by the large spoonful onto a greased or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden. Serve warm. Makes about 1 dozen scones.