For the record, I am not a morning person. That does not mean that I don’t love breakfast. Or morning. There’s something a little magical about mornings. Particularly how the air feels cleansed, and the world washed in dew. A new day, a fresh start, a clean slate. That must be why breakfast is thought to be so crucial – it sets the tone for the remainder of the day.
In that spirit, I am going to share with you two breakfast treats. One is an indulgent treat, and the other slightly less so. The creme fraiche scones are full of cream and butter, slightly sweetened. They are amazing with fresh raspberries, but I think they would pair well a compote made of frozen berries. The peach crumble is almost healthy. Its made with one of my newest discoveries: coconut palm sugar. It is an alternative to cane sugar and agave nectar. Don’t let that, or its crumbly, reddish brown appearance fool you. Its delicious, tasting not of coconut but instead similar to brown or demerara (raw) sugar, with notes that are reminiscent of maple syrup and caramel. Rather than serving it with ice cream, we had it with chilled plain yogurt. An added bonus: it is very quick and easy to make, especially if you do as I did and make and freeze the crumble portion the night before.
Creme Fraiche Scones
2 1/4 cup flour (1/2 whole wheat pastry flour + 1/2 AP OR all AP flour)
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
1/4 cup (1/2 stick) butter, cut into small cubes and frozen/chilled
1/2 cup creme fraiche
Heavy cream and/or demerara sugar
Sift together flour, baking powder, salt. Add sugar.
Add pieces of cold butter, stir well. The dry mixture will coat the butter.
Add creme fraiche, one tablespoon at a time. Use a wooden spoon to stir the mixture while adding the liquids, mixing until combined. Knead a little if needed. The mixture will seem dry and crumbly at first, resist the temptation to add extra liquid.
If you have a biscuit cutter, wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact. If you don’t have a biscuit, use a straight-sided 1/4 cup measuring cup, or a thin bottle to cut out circles of dough.
Place scones on a parchment-lined baking sheet. Make sure the scones are at least 1 inch apart. Freeze the prepped scones for at least 30 minutes. Brush with heavy cream and/or sprinkle demerara sugar over the scones.
When ready to bake, preheat oven to 400°F. Bake for approximately 12 minutes, or until the edges have just turned golden brown.
For oat crumble
3/4 cup rolled oats
3/4 cup whole wheat flour
1/2 cup coconut palm sugar*
1/2 tsp salt
scant 6 tbsp (1 stick minus 2 tbsp) butter, melted
2 lbs peaches
2 tbsp cornstarch
1 tbsp mild honey
Preheat oven to 350°F.
Combine oats, whole wheat flour, coconut palm sugar, salt, and melted butter in a bowl. Mix thoroughly, and flatten into a patty. Place in the freezer for 10-15 minutes.
In the meantime, bring a medium-sized pot of water to a boil. Place peaches into the water, two at a time, for about 20 seconds. Remove and place under coldest running water. Peel the skins. Repeat process until all the peaches are peeled. Slice peeled peaches into 8 equal slices. In a medium bowl, combine peach slices with cornstarch and honey.
Butter a 13 * 9 inch baking pan. Fill with peach mixture. Distribute the crumble as evenly as possible over the top of the peaches.
Bake for 20-25 minutes, or until the crumble is a deep golden-brown.
*Coconut palm sugar can be found in bulk area at natural food stores, including Whole Foods Market, or online. Can substitute with regular cane sugar.
Some lovelies for you:
~ French mini cups. I’d like a set in pink, white, and grey, please.
~ A charming salt cellar.
~ Latest professional food/lifestyle photographer love. Delicious.
~ High tea. Next month.