My family often makes fun of me and says that I never make the same thing twice. But over the years our Christmas breakfast menu has held constant. Yes, this year I wanted to swap out the Pig Scones for a different Christmas themed bread but my family protested so I made the scones. I am not sure how Pig Scones became a Christmas tradition for my family but I guess it is here to stay.
Our Christmas breakfast 2014 was enjoyed by my Mom, Dad, brother, husband, and myself.
Pig Scones – see recipe below
Shaped butter – soften butter and spread in candy mold, freeze, remove from mold when firm and store in the refrigerator
Roasted Potatoes with a Dijon Dip – see recipe below
Citrus with Mint Sugar – I used pink grapefruit and clementines and omitted the pomegranate
I am an early riser. I have been a morning person since I was a small child. This breakfast takes a little bit of work but I enjoy spending quite time in the kitchen on Christmas morning. The citrus does take time to peel and remove the membranes. You could do this the night before but I prefer doing it in the morning so it is fresh. This year my husband asked me to make twice as much of the mint sugar so I made a huge bowl of citrus.
Pig Scones (I am not exactly sure of the original source but Holiday Cooking 1992)
2 cups flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
8 ounces sour cream
1 egg yolk
Stir together the flour, brown sugar, baking powder, baking soda and salt.
Cut in butter until mixture resembles course crumbs. Make a well in the center.
Mix sour cream and egg yolk, add all at once to dry mixture. With fork stir until moistened.
Turn dough onto floured surface. Kneed gently. Pat dough into 1/2 inch thickness. Cut 10 circles with a 2 1/2 inch round cutter for the heads. Shape extra dough for ears and make small circles for the snouts. Pinch to attach ears and snouts to heads. Place 2 inches apart on a cookie sheet. Make jowls with a knife or spoon. Add dried blueberries or dried cranberries for eyes.
Bake in a 400 degree oven for about 15 minutes or lightly browned.
Roasted Potatoes with Dijon Dip
Peel and dice russet potatoes. I do enough for my pan. While I am working I keep the diced potatoes in a bowl of water. It ends up being a lot but these disappear. Melt 1 stick of butter and mix with potatoes (drain the water if they were soaking in water) in oven safe pan. Bake at 400 degrees for about an hour or until fork tender and brown. You may need more or less butter depending on how many potatoes you roast. Add salt and pepper to taste.
Mix 1/2 cup mayonnaise with Dijon mustard to taste.
I took this photo of my filled breakfast plate outside on my side porch.
I am guessing that most families don’t have Pig Scones and Santa on the same table but my family does. It was a delicious breakfast enjoyed by all and we look forward to it every year.