Back at Work – Breakfast To Go

If you are hearing a sort of higher pitched aauuhhh or a quick sound of shooosh or even an occasional psseah it’s probably me. Vacation ended and audible sighing has recommenced. In case anyone, but especially my work peeps, thinks I am being too negative I don’t dislike everything about the place I spend most of my days. Truthfully, not everything. But you see, vacation ended just as I was really settling into the feeling of vacation. It’s the feeling of being happy and relaxed. That’s a good look on me. Really, on my last day of vacation I got a very surprised exclamation of “you look great” from the teenage daughter of a family friend. Apparently plentiful, home-cooked food, combined with lots more exercise agrees with me.

Returning to work that first day was rough and my  crabbiness took over. Instead of complimentary exclamations it was “we weren’t sure you would return.” There were lots more of the “welcome back” variety of exclamation sometimes followed closely by a work-related question. They noticed I was gone. Being missed is nice.

Lots of happy, relaxing past times like leisurely, hot, home-cooked breakfasts ended with the end of vacation. These scones feel like that. Most often breakfast on working days is of the take to work varietal eaten during the first 10-30 minutes at my desk. Which I’m sure endears me to my co-workers. With these scones — maybe because they are scones, maybe because I can manage to make them half awake in the morning while I sip coffee and my cat runs in and out the front door — I feel a little less like I’m at work while eating them.

Yogurt Scones
adapted from Apricot-Sour Cream Scones

2 cups flour
¼ cup brown sugar
2 teaspoons baking powder
½ baking soda
½ salt
5 tablespoons butter, chilled and cut into pieces
2/3 cup yogurt (this was the honey yogurt again)
1 teaspoon vanilla

1 beaten egg to glaze (optional)

Mix together the dry ingredients (the night before). (In the morning) add in the butter. Use your fingers to smoosh and mix into the classic grainy mixture. Form a well in the middle. Add in the yogurt and vanilla. Now, use a fork to gradually add the flour into the yogurt.

Turn out onto a lightly floured surface. Knead a bit. Flatten into the general shape of a rectangle. Cut into 8 triangles (or 16 small or any combination of larger and smaller). For the 8 make one cut horizontally in the middle. Then make one vertical cut down the middle. Now cut each square in half diagonally.

Place on a baking sheet and brush with the beaten egg if you’re doing that.

Bake at 400° for around 20 minutes until golden. (Run to take a shower, realize they are probably done about the time you are adding the conditioner to your hair and rush to get them out of the oven.)

Fill a little container with jelly or whatnot and take all of it to work.

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3 thoughts on “Back at Work – Breakfast To Go

  1. Pingback: Baking these drop scones. | by: The Common Cook

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