Today is Prince George’s 2nd birthday! That little royal bundle of joy is growing up so fast… So in honor of that precious little man, I decided to concoct a recipe to commemorate the original Royal Baby. Also any excuse to make scones for breakfast is worth taking advantage of!
In my opinion, Scones ARE Great Britain. When I think back to some of my trips to England and Scotland, I am instantly reminded of their ritualized afternoon tea complete with scones and clotted cream. Great Britain definitely knows how to get over the afternoon slump! Scones however are not known for being the most nutritious breakfast item. Loaded with butter, oil, and sugar then doused in more butter and jam, they typically give you more of a sugar high than sustainable energy to get you through the day.
So by cutting back on the butter involved, adding greek yogurt for protein and moisture, and using egg white rather than a whole egg, you now have a healthier version of the classic British scone. Because I have had a ton of blueberries at my disposal recently (gotta love the Costco proportions), I decided to incorporate them into this recipe. However raspberries, blackberries, or strawberries would also be delightful. Even dried fruit like cherries, currents, or cranberries would be great. Mess around with the recipe to see what your favorite flavor combinations are! You’ll never know until you try!
[yumprint-recipe id=’5′]The scones turned out blimey good! Perfectly crisp on the outside while remaining moist and melt-in-your-mouth on the inside. They aren’t as dense as the British scones we know and love, but this healthy alternative has merit all its own.
Perfect complement to a piping hot cup of coffee or tea. Celebrate royalty today and try this jolly good recipe!
XO, Kitchy Living