November 18th happens to be the most special birthday of them all; my Mom’s. Of course my Dad and siblings birthdays are equally special, but traditionally, I love making a wonderful, special birthday brunch for the person that has made countless meals for all of us over the years. Simple pancakes and eggs would not suffice.
After much debate, I decided to make homemade Strawberry Scones and Slow-Cooked Scrambled Eggs with Three Herbs and Goat Cheese. Chances are you have most of these ingredients in your cabinet or fridge at all times, making them both easy and delicious. I went to our local grocery store at 8am (shocking!) to pick up additional, fresh ingredients.
I first made the scones, which were surprisingly easy. For this recipe, there is no need to prepare the dough in advance, which is always a positive when making bread. I cut the recipe in half, since I was making a meal for 4, and 16 scones seemed rather excessive. In addition, I picked up delicious raspberry jam to accompany the scones.
For the slow-cooked scrambled eggs, its merely a matter of patience and preparation. Be sure to chop up all of the herbs in advance, to make sure everything mixes together well with the eggs. Although making these eggs takes extra time, they come out creamy and rich. Even as someone who usually dislikes scrambled eggs, I absolutely loved the result of this dish. They just melt in your mouth.
This made for a wonderful birthday breakfast surprise.
Adapted from Ina Garten
- 4 cups plus 1 tablespoon all-purpose flour
- 2 tablespoons sugar, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3/4 pound cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup cold heavy cream
- 3/4 cup small-diced dried strawberries
- 1 egg beaten with 2 tablespoons milk, for egg wash
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky, but do not add more flour, this is correct.
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Sprinkle with sugar and bake for 22 minutes, until the outsides are crisp and the insides are fully baked.
Serve with jam.
Slow-Cooked Scrambled Eggs
Adapted from Ina Garten
- 8 extra-large eggs
- 4 tablespoons whole milk or half-and-half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoons unsalted butter, divided
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced scallions, white and green parts
- 1 tablespoon minced fresh dill
- 2 oz goat cheese
In a large bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired done-ness. Off the heat, add the remaining tablespoon of butter, the parsley, scallions, dill. and goat cheese. Stir until the butter is melted. Check for seasonings. Serve hot.