There’s something about a hearty breakfast that really warms the soul, especially here in the UK. As the autumn chill starts to nip at our mornings, I find myself craving something comforting and indulgent. Enter this British Breakfast Bliss: Baked Beans on Homemade Potato Scones, crowned with savory herbed butter. It’s a dish that feels like a warm hug on a plate.
I grew up on the classic beans-on-toast combination, a staple in many UK households. However, as I’ve dabbled more in the kitchen, I often look for ways to elevate the classics without straying too far from their roots. These potato scones are a gentle twist—soft on the inside with a slight crisp on the outside, they serve as a deliciously satisfying base for our beans.
Making the scones from scratch might sound like a bit of an endeavor, but trust me, it’s worth every bit of effort. There’s this moment, right after you fry them up, where the kitchen is filled with a buttery, potato-rich aroma that’s both nostalgic and utterly irresistible.
Now, let’s chat about the beans. While I do adore a good tinned version for convenience, creating your own baked beans at home is a game-changer. You can control the level of sweetness with just the right touch of brown sugar and have fun with spices like smoked paprika to add a subtle warmth. Cooking the beans slowly allows the flavors to intermingle and deepen beautifully.
The pièce de résistance? The herby butter, of course. It’s a little tangy, a little garlicky, and melts gloriously with each warm spoonful of beans. The mix of parsley and thyme works so well, making every bite feel complete.
This breakfast dish is more than just fuel for the day; it’s about savoring each ingredient, embracing those slow mornings, and maybe even sharing a quiet, comforting meal with loved ones. When I’m not working or running errands, I love spending leisurely mornings with my wife, sipping tea and relishing dishes like this one. It’s a reminder to slow down and indulge in the simple pleasures.
So, if you’re looking to bring a bit of rustic, heartfelt bliss to your breakfast table this weekend, give this recipe a whirl. Whether you’re an early riser or a brunch enthusiast, this comforting meal is bound to become a favorite. Happy cooking, and here’s to savoring every bite!
Ingredients
**For the Potato Scones:**
– 300g potatoes, peeled and diced
– 100g all-purpose flour
– 30g unsalted butter, softened
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
**For the Baked Beans:**
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 garlic clove, minced
– 400g can of white beans, drained and rinsed
– 150g passata (tomato purée)
– 1 tablespoon tomato paste
– 1 tablespoon brown sugar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– Salt and pepper to taste
**For the Herbed Butter:**
– 50g unsalted butter, softened
– 1 tablespoon fresh parsley, finely chopped
– 1 teaspoon fresh thyme leaves
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
Method
**For the Potato Scones:**
1. Boil the potatoes in a pot of salted water for 15-20 minutes until tender. Drain and let them cool slightly.
2. Mash the potatoes until smooth and let them cool completely.
3. In a mixing bowl, combine the mashed potatoes with flour, softened butter, baking powder, salt, and black pepper. Mix until a dough forms.
4. Lightly flour a surface and roll the dough out to about 1cm thick. Cut into rounds using a biscuit cutter.
5. Preheat a non-stick skillet over medium heat. Cook the scones for 3-4 minutes on each side until golden brown. Set aside.
**For the Baked Beans:**
1. Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 5 minutes until soft.
2. Add the minced garlic and cook for an additional 1-2 minutes.
3. Stir in the white beans, passata, tomato paste, brown sugar, Worcestershire sauce, smoked paprika, salt, and pepper.
4. Simmer the mixture over low heat for 20 minutes, stirring occasionally, until thickened and the flavors have melded.
**For the Herbed Butter:**
1. In a small bowl, combine softened butter, fresh parsley, fresh thyme, garlic powder, salt, and pepper. Mix well until evenly blended.
**To Serve:**
1. Place the warm potato scones on serving plates.
2. Spoon a generous portion of baked beans over each scone.
3. Top with a dollop of herbed butter, allowing it to melt slightly over the beans.
4. Enjoy your British Breakfast Bliss!