Dessert for Breakfast: Yes, Please (Part 1)

Dessert for Breakfast: Yes, Please (Part 1)

The elegant scone is a blank canvas for creativity.

I’ve decided that my favorite time to enjoy dessert is at breakfast. It’s morning, there’s a fresh pot of coffee brewing, and it’s a new day — a clean slate, right?

I first learned to make scones in baking school, where their simplicity struck me right away. The technique was straightforward—cutting butter into flour, gently folding in the egg, milk, and vanilla into the dough, tenderly, while also praying that somehow this blob of wetness would turn firm.

But the real magic of a scone is that it is a blank canvas.

I have spent months testing recipes, adding fresh nectarines, cherries, dried pineapple, and replacing coconut milk with cream for a tropical twist. One night, I discovered that if you soak raisins in vanilla extract, they become aromatic and turn a plain raisin scone into an experience.

I made a strawberry and cream scone with a streusel top and fell in love with coffee cake in scone form. The possibilities were endless. But what I discovered in all of my mad scientist-like baking is that classics were classics for a reason.

It was a traditional blueberry scone, with bright lemon zest grated into the dough, and speckled with wild blueberries, that was the stand-out in my household.

For me, scones aren’t just a recipe I learned in baking school. They’re a reminder that baking doesn’t have to be complicated to be beautiful.