The Breakfast Club

Through the week Hubby and I decided that we were going to start having a 'civilised' breakfast at the weekend ... set the table ... peculate the coffee ... brew the tea. Monday to Friday our breakfast regime consists of cereal thrown in a bowl and wolfed down as we dash about the flat getting ready for work but we want to make our weekends leisurely and enjoyable, starting with breakfast.

On this morning's menu we had French Toast with Strawberries and Banana's and as we had sis in law staying with us as well, Roasted Strawberry Scones served with Peach and Apricot Jam. If something is worth doing you may as well push the boat right out! I came across the recipe for the scones on the British Larder blog and couldn't wait to give them a try. We've had a surplus of strawberries in the fridge this week so now seemed the perfect time to give the recipe a try.

Confession time ~ I can't bake scones! Don't know why, they just never seem to rise no matter which recipe I try and I'm afraid to say that this one was no different. Very disappointing on that score but the flavour was very fresh and summery and if it wasn't for my complete inability to make scones in any way shape or form I would be tempted to make them again.

French Toast with Strawberries and Banana's

1 whole egg

150ml skim milk

1 tsp vanilla extract

4 large slices sourdough bread, crusts removed

1 spray oil spray

2 small bananas

250g fresh strawberries, stalks removed

2 tsp icing sugar

1 tbsp honey or maple syrup

Combine egg, milk and vanilla essence in a shallow bowl.

Cut slices of bread in half. Dip bread into egg and milk mixture, allowing it to soak for a few seconds so that the liquid is absorbed.

Heat a large non stick frying pan over medium heat. Spray with oil. Add soaked bread and cook on both sides until browned. Transfer to warmed plates.

Slice strawberries and banana's and add to a bowl with the icing sugar and honey (I often use maple syrup in its place) and stir to coat. Any combo of fruit can be used, just depends on what you have in the fridge.

Serves 4

Adapted from WW

Roasted Strawberry Scones
250g fresh strawberries

250g strong bread flour

250g plain flour

20g baking powder

100g caster sugar

100g unsalted butter

Pinch of salt

230ml milk (depending on how jammy the strawberries are more milk may be needed)

Preheat the oven to 200C and line a baking tray with parchment paper.

Wash and hull the strawberries. Cut them in quarters and spread the strawberries on the lined baking tray. Roast the strawberries for 15-20 mins, until they are dry and all the juices become jammy. If they start to colour too much turn the oven down to 180C. Let the strawberries cool completely before using in the scone dough.

Sift both flours and baking powder into a mixing bowl and add a pinch of salt, the sugar and butter. Rub the butter in with your fingertips until it represents fine breadcrumbs. Add the cooled roasted strawberries, mix lightly in the flour mixture to coat the strawberries. If the dough is a bit dry then add a little bit more milk. Let the dough rest for 30 mins in the fridge.

Roll the dough out to 2cm thick on a lightly floured work surface. Use a 6cm diameter cutter and place the scones on a lined baking tray and brush the tops twice with egg wash made from 1 egg yolk nixed with 1 tbsp caster sugar. Let the scones rest for 15 mins, after they have been glazed before you bake the scones at 180C for 20-25 mins.

Transfer the baked scones to a cooling rack to cool completely before dusting with icing sugar and serving with homemade jam and clotted cream.

Makes 18 scones

Taken from the British Larder