There are two types of people: those who prefer sweet breakfasts, such as marmalade, fruit, or something more chocolatey, and those who prefer savory breakfasts, considering it as only proper one.
And there are those who have no objections to any of the above.
Although I would say that I don't like breakfast, I used to, and I even made oatmeal frequently (a long time ago).
Now I typically start my day with a looong coffee.
Well, this recipe will be perfect if you belong to the sweet group for a number of reasons:
You will enjoy tasty and puffy bites with a minimum of ingredients and effort.
Got it month ago from 
Her only complaint was that there was too much sweetness, so I reduced the amount of sugar in the recipe to 4 tablespoons + added one handful or raisins, and one teaspoon cinnamon.
The recipe also calls for buttermilk, which I didn't have, so I substituted regular whole milk.
Buttermilk has a lower fat percentage than regular one that we buy in stores, it is the byproduct of the butter-making process (which I will make one day, as soon as I find the utensil to make it without costing me a fortune) it's also a good trigger for baking soda, because it goes well with lactic acid, which buttermilk also contains.
If you want flaky pastry dough, use buttermilk instead of regular.
Whisk together all the dry ingredients listed in the recipe, then add the milk. I gave the raisins a soak in warm water in the meantime (rum wouldn't hurt either). Add the milk and butter. The recipe also specifies that frozen grated butter is recommended. In fact, butter works best when added to pastries in that form because it will speed up the process of decomposing (especially if you completely knead the dough with your hands) and melt more easily in the dough once baked.
Another advantage that will make you adore this recipe is that you can mix everything with your hands. The only kitchen equipment you'll need are a spoon, mixing bowl, grater, cup, and rolling pin. Okay, that sounds like a lot, but it's not. Yeah, baking tray too.
Give it a good long kneading massage, all over.
Split in two parts.
In my version, one half is with raisins ,well drained and ready to dip into elastic dough, the other with cinnamon, it is visible in layers.
If you want thicker pieces then roll them less, these are 3 cm. You can literally choose; if not roll thinner (of course it will rise, but it will be more crispy).
Preheated oven to 250 degrees, mine took about 20 minutes.
No need to wait for the dough to rise; simply place the cut pastries on a baking tray and make yourself a cup of coffee or a glass of cold milk in the meantime.
A beautiful rustic cracked line...
Not smoking hot but I took a smoking break while sitting and admiring them, the smell of cinnamon and the raisins filled the kitchen.
A glass of cold milk, some more light in the flat finally, and sunny days lately.
This is not a lazy meal prep, this is the COZY one!
What do you think鈥攚ould Santa Claus take offense if you leave to him this mljatz treat ft.glass of milk under the tree?
Do you remember Quittenk盲se?
Dear darling bought it this morning at a nearby New Year's market. Obviously, I had to make it first, then find it.
But it went perfectly with the scones, and this one had walnuts and small pieces of quince in it.
Taste summary; the combination with raisins was indeed the winner, though the cinnamon version went perfectly with my other shorter coffee later on. Scones will be often seen as a breakfast version, both savory and sweet,a lesser amount of sugar is definitely recommended, especially since you can always add pieces of chocolate or dried fruit. Or simply kick the sugar out and enjoy it as a pure savory treat.
