Breakfast Smoothies and Scones

I just love when strawberries come back into season! I bought a big container of them and have enjoyed their summery sweetness! On Saturday morning I decided to make strawberry smoothies which I haven't done in ages. These are yummy for breakfast and not too sweet.

( Andrew needed some sugar added to his though)

1 dozen strawberries chopped

about 6 -12 ice cubes

1 container (single serving) vanilla yogurt

Add the above ingredients into blender

pour nonfat milk on top until it fills halfway. Cover and blend until smooth. Add sugar if needed. enjoy~

On Saturday I also made a big batch of scones for my mom and sis that were coming into town. The girls in my family are BIG scone fans- to go along with our coffee of course!

I just love this recipe and it is so versatile - you can add pretty much any ingredient to suit your craving! This time I made Lemon Blueberry and Maple Oat Walnut. I also like to add a little whole wheat flour for some fiber.

1 cup all purpose flour

1/2 cup whole wheat or white whole wheat ( for a lighter flavor)

1/2 T. baking powder

pinch salt

combine the above ingredients with a whisk

next cut in with pastry blender or fork 6 T. Butter until mixture resembles small peas

stir in 1/3 cup granulated sugar

make a well in the center of the mixture

pour in 1/4 cup milk, 1/2 beaten egg and 1 tsp. vanilla extract

( here is where you can add whatever you would like! for the Lemon Blueberry I added 3 T. lemon juice and 1 tsp. zest and the blueberries. For the Maple Oat Walnut I added 1 1/2 tsp. maple extract, 1/3 cup oats and 1/3 cup walnut pieces)

Mix until just combined

shape into 4 rounds for large scones or 6 rounds for medium scones

Bake at 350 for 20-30 minutes depending on your oven and baking sheet. I use a stone which takes longer but keeps the moisture! Scones should look firm with slightly soft center but NOT browning. They will firm up more as they cool. Enjoy!