Hello everybody! I am so sorry that it has taken me so long to do my second post. I am learning and practicing this food photography thing, and I am still trying to find a rhythm of taking pictures and getting dinner on the table at a decent hour. So I used a slow-moving Sunday morning, took my time, and photographed a component from one of my favorite meals of the day: breakfast.
I’ve pretty much loved breakfast food since I was a little girl. My dad, who makes the best vegetarian southern-style breakfast in the world, would make a pot of grits almost every morning. On Sunday, he would pull out all the stops and make a huge breakfast, which included the ubiquitous grits (of course!), eggs and veggie sausage. If we were lucky, my mom would make biscuits. My dad can make dynamite biscuits as well, but my mother’s version — the original — is something extra-special.
Unfortunately, eating a hearty breakfast during the work week is now rare to me. That’s what happens when you get grown, get married and move away from daddy’s grits. My Monday- Friday breakfasts now consists of stuff that I can grab on the go — fruit, yogurt, bagels, granola bars or my infamous red cup of either cold cereal/rice pudding/oatmeal. I take forever to get ready, so doing that and making a full breakfast — uh, no.
So on the weekends, I go all out. I don’t necessarily make grits, eggs and biscuits, but the meal is always big, hearty, and full of dishes I can take my time making. My husband is not familiar with the joys of a good bowl of grits, so I don’t make them often. Instead, the main carb for the meal is often waffles, pancakes or a baked treat. One of the items I love to bake for breakfast is scones. If you’ve never had a scone, it’s basically a European (mostly British) biscuit. While biscuits are more often savory, scones often have a light sweetness. The recipes are really similar: there’s a fat (butter or shortening), flour, leavening, and a dairy liquid (biscuits: buttermilk, scones: cream). Also, the ingredients for both have to be as cold as they can be. You don’t want the fat to melt into the dough outside of the oven; you want it to stay in little pieces. Those pieces melt away when you put the scones or biscuits in the oven, becoming pockets that turn them into flaky morsels of melt-in-your-mouth goodness. Cold ingredients are also used for shortbreads and pie crusts, but I digress.
I prefer plain scones, but this time I decided to make a cranberry lemon nut version. The scones were the perfect side for an omelette filled with Italian cheeses and a potato-mushroom hash. Click the link below for the recipe.