Breakfast at Gramma’s

When one lives so far away from close family and friends it is easy to become nostalgic about the “old country.” Occassionally my sister and I will reminisce about Breakfast at Gramma’s. In addition to being able to spend some quality time with Gramma and Grampa, I think a part of the appeal comes from non-hurried pace of the morning. It starts with a cup of coffee and checking the latest online news and newest facebook updates. Next we will have a bowl of whole grain cereal with blueberries, some sliced bananas and pecans. And then for dessert another cup of coffee, maybe a couple slices of oranges a popover or a scone. This all happens without glancing at the moving hands of the clock.

My usual morning starts at seven and is a process of waking up kids, fixing them breakfast and doing french braids and ponytails and hurrying them out the door. And while I wouldn’t change my current life for anything having breakfast at Gramma’s is special little mini vacation.

Grampa Jim sent me his Cranberry Walnut scone recipe and some photos to go with it. Enjoy them with a slow weekend breakfast or brunch and imagine that you are sitting at your Gramma’s house.

(Please excuse the variation in the font size…I tried all my tricks without being successful!)

cranberry scone

The simple recipe is:

225 g/9 0z flour

3 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

dry ingredients and butter
mix dry ingredients and then add
110 g/4 oz. butter (cold)
pea size pieces
cut the dry ingredients an butter into pea sized pieces. Add 2.4 dl/1 cup milk being careful to not over mix.
Next fold in 2.4 dl/1 cup cranberris and 1.8 dl/ 3/4 cups walnuts.
cranberries and walnuts

Divide unto a papered sheet and bake at 220 C/425 F for about 16 minutes.


Serve hot with apricot jam. If you happen to have left overs stick them in the freezer and warm them up another morning in the oven at 160 C/325 F. Enjoy!
baked scones


  1. Such a wonderful memory you shared, having breakfast with your Grandparents. It’s a shame that we cannot afford to take time for a leisurely breakfast like that in our everyday lives. Thanks to you, though, we at least have this tasty scone recipe. Now we just have to make the time. 🙂

    1. At one time I would make a weekend brunch once a month and include some of the delicious recipes that there is not time to do on weekdays. I would wake up before anyone else and and enjoy the quietness of the house while going about the kitchen.

  2. They look delicious. Would the recipe work with frozen cranberries? I have fond memories of breakfast with my grandmother. She made me porridge and then gave me the cream from the top of the milk. Nothing seemed hurried.

    1. I have used frozen berries before and they work excellent. They do not need to be thawed before putting in the batter. What special memory you have of your grandma to carry with you. They are the little gems in life.

    1. Thank you Danny! I think many of us have a soft spot in our hearts for our grandparents. I am thankful that I am able to enjoy the company of them…even if it is through the virtual world!

  3. These look so yummy! I love how you share recipes with family. It is nice to know that many still do this. I am thinking of a nice hot cup of coffee and one of these! Maybe two 🙂

    1. The cup of coffee and a scone or two sounds perfect at the moment! The sun is shining brightly and it is about -22 F/-30C here at the moment. A perfect time to get cozy inside after a little jaunt outside!

  4. Grandma and grandpas are the best! I feel more relaxed just reading about that wonderful relaxed breakfast in the morning. I love scones and to have little sweet/tart cranberry gems hidden inside would be all that much better.

  5. What a great memory to share, and a lovely recipe as well. Love that you can freeze them 🙂 have you tried exiting your font in the html view?

  6. I tried the scones…but no cranberries here at this time. So I chopped in fresh cherries and used a bit of almond flavor. Still yummy but sweeter. I am gluten free so substituted 2 cups of Sunantai gluten free flour. It is soooo nice and fine. I wish we could get it here. Also used soy milk!! Hmmm not the same recipe I suppose. It is great though to be gluten free and find a flour that ‘turns out’!! Your page is inspiring me to try some baking again!

    1. Your version sounds great! Scones are nice that they can be so versatile. Glad that the GF Sunnuntai flour worked. I have sometimes used GF Semper flour mixes but I am not an expert when it comes to GF flour since I only use it occasionally.

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