Making your own breakfast items to freeze and enjoy in preparation for back to school can be a great way to save money.
Later this week, I’m getting a jump start and having a big cooking day with the kids. We’ve eaten well from the pantry, yet we still have a lot left in the freezer. I had tried to stretch out the meat and poultry from the freezer with simpler, cheaper fare like chicken and rice, burrito casserole, beans and rice, quesadillas, and lots of pasta dishes. I guess I did a pretty good job cooking from the pantry.
So, for my first part of preparing for more simpliar back to school days, I’m going to work on breakfast. It’s easier when I just make big batches of everything when I cooked breakfast each morning. It seems to work like a charm. Little minutes count!
We all love lemon flavors around our house, so first up, we’re making these delicious lemon scones. They turned out perfect with just that right amount of tang and sweetness.
The glaze added a really nice contrast to the traditionally drier texture of the scones. I even served them with my Homemade Blueberry Butter.
- 2 cups flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup cold lite butter, cut into small pieces
- zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/4 cup milk
In a large mixing bowl, combine flour, sugar, baking powder and baking soda. Cut the butter pieces into flour until crumbly. (If you don’t have a pastry cutter, that’s alright, I find the quickest and easiest way to do this is with my hands. It takes about a minute or tw0!)
Stir the lemon zest into the mixing bowl. Combine the lemon juice and milk and pour into the mixing bowl. Stir until combined and work dough into a ball. Let dough rest in the refrigerator for at least 15 to 20 minutes.
On a well floured surface, roll out dough until it is about a 1/2″ thick. With a knife, cut the dough into small triangles. Or, using a shot glass cut the dough into small circles. (I used my cut n seal but didn’t press down.) Place on a cookie sheet and bake at 350 degrees for 12-15 minutes, until lightly golden brown on top. Remove to a wire rack and cool completely.
While scones are cooling, drizzle lemon glaze over the top. Enjoy!
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 teaspoons freshly grated lemon zest
- 1/4 cup (about 1 lemon) freshly squeezed lemon juice (more or less depending on consistency)
1. In a small bowl, combine powdered sugar and lemon zest. Slowly add just enough lemon juice until you reach the desired consistency for a glaze.
Let cool completely before freezing in zip-loc bag.