As much as I try to be healthy when it comes to breakfast, at least once or twice a week, I will give myself a break from poached eggs, oatmeal, smoothies or chia seeds. My guilty pleasures come in the form of pancakes, egg in a basket and, last Sunday, all butter scones.
It’s to the English we have to pay homage for many beloved desserts (or puddings, as they would say). Scones, that only recently became a breakfast pastry, started as oat cakes, flat and round, unleavened and cooked on a griddle some time around the Middle Ages in England. Once baking powder became available to all and sundry, scones became to resemble the tall and flaky rounds or triangles we eat today.