On Thanksgiving morning I like to make something special for our family to eat for breakfast. I have made the Thanksgiving Cinnamon Roll Turkeys from Pinterest many times, but this year I decided to mix it up and make scones. Scones are my go-to for a quick breakfast, because they don’t require a whole lot of ingredients, and they bake pretty quickly. My FAVORITE scone recipe is from Martha Stewart, but I have made a few tweaks to it over the years. I substitute heavy cream for half and half, and I substitute chocolate chips or blueberries (frozen or fresh) for the dried cranberries. I made these with chocolate chips. I won’t make you scroll all the way down for the recipe…the link is below!
I usually do what the recipe says and just make a big round with the dough and cut into 8 wedges (like pizza) for the traditional triangle shaped scones. This time, however, I thought I would use cookie cutters and make leaf shaped scones.
The cutters I used have 3 different shapes in 3 different sizes each. I used the large ones to make most of the scones. Then I put the leftover dough back together in a round and used the smaller cutters to make smaller shapes until I was out of dough. No dough left unused!
After all the scones are cut out, I brush them with heavy whipping cream and sprinkle sugar on top.
In about 15 minutes, they are golden and delicious! And they will look so good on your plate on Thanksgiving morning!
Make sure to let me know if you try them out! Even if you don’t make them into cute shapes, they are DELICIOUS!