I love breads. I love them most especially if they’re not sweet. In that way, I can go crazy with the filling and have anything I want on my bread. My particular breakfast favorite is peanut butter and jelly sandwich. I love my bread crusty on the outside and soft on the inside—rye bread anyone? I love my peanut butter chunky and my jelly a little bit on the less sugary side (I mostly buy the Lite version of the jelly or jam).
If I wasn’t too up for something sweet, I substitute butter for the peanut butter so there’s that salty creamy taste amidst the berry taste. My most favorite spread though is cream cheese, which I also love to pair with berry jams. It can turn any ordinary bread into something creamy, cheesy, and delicious.
I love cream cheese on scones the most. Scones have that sweetness that needed a bit of complement. Cream cheese does the job well. This scone recipe, however, does not require the help of spreads.
It’s covered in a citrusy glaze that makes the scone a star by itself. Pair it up with your favorite tea and you’ve the best breakfast or snack.
Photo and recipe courtesy of the Pioneer Woman.
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Quick Tip: Scones are best eaten on the day they are baked. To revive leftover scones’ flaky texture the following day, preheat a baking stone to 300°F in the oven. Then place any number of scones on the stone and warm for 5–10 minutes. If you are planning to eat some of the scones the following day, wait to add glaze until after you have reheated them the next day.