These scones are a perfect grab and go breakfast for a busy weekday morning (aka, back to school time! Or pretty much every day around here). They're healthy and yummy and easy to whip up - I find myself baking a batch almost every other week. I make them so often that now I just keep most of the ingredients on hand (it's mostly pantry staples anyway).
Often, I'll just bake off half a batch and keep the rest of the dough in the freezer (I portion it out on a dish first and freeze it, then once the unbaked scones are frozen I can put them all together in a ziplock bag or Tupperware to store, then drop the frozen scones straight on a baking tray when I'm ready to heat them up - just add a few minutes to the bake time). That way we have a steady supply of fresh scones - what could be better? That, and a half batch of scones is just the right size for the toaster oven, which means I can bake without heating up the whole house (it's hot enough already, thank you very much).
Recipe adapted from this one by Martha Rose Shulman for the New York Times.