BakeBakeBake

I have a bad habit of skipping breakfast, but when the boyfriend is over it gives me reason to invest a little effort in what should be my first meal of the day. Here's one of the things I baked for our early morning noms.

This recipe is made using a basic scone dough - with a little twist.



Haw haw, see what I did there?



While this does come attached with a recipe, don't feel restricted by it -- there's so many variations you can make on the filling. I tend to use whatever's on hand. 



Typically it's mustard, ham, onions and parsley, but experimenting with flavours is half the fun. 



20 minutes in the oven and you'll end up with a dozen rolls. 



These are typically served warm with a bit of butter. If you have herbed butter on hand, so much the better. 



Like scones, you'll probably start off wanting to eat the whole batch, then find yourself wondering if you're even going to make it through the third one. They're best eaten straight out of the oven while the exterior is crispy and the interior is warm, but they're nice enough later on if you don't have enough soldiers to demolish the entire batch.



Here's how you can make your own batch:

For step-by-step instructions, or just the printable recipe, check out the original post at Cakecrumbs.