I can hardly believe it. In just a few short days, my nephew Davey enters Kindergarten for the first time. I’m so excited, freaked out, flabbergasted – and I’m just his aunt! I can’t imagine how my sister is feeling about all of this.

Since removing high fructose corn syrup from the kids’ diet earlier this summer, she and my brother in law have seen a remarkable change in them both. But doing so also means that breakfast times are a little bit more plan-ahead than they used to be. After all – no more pop-tarts!

Two weeks ago, I ventured into New York City with Aimee from Simple Bites and Tracy from Sugarcrafter. We decided to do a self-designed trip through NYC, one blissful bite of food at a time.

Aimee quickly came up with the idea to start off at Clinton Street Baking Company, where we gorged on freshly made biscuits and pancakes, and one thing I could not stop eating – their sugar cured bacon.

So this past weekend, I decided to recreate it. Never one to leave well enough alone, I thought, “What can I put this INTO?” – and of course, the answer was pretty obvious: scones.

Savory breakfast scones that you can grab on the way out the door at room temperature, or after a quick warm up in the microwave or oven. They transport to the car easily (or booster seat, as the case may be!).

Davey isn’t the only one going to school this Fall. His mama recently decided to go back too, for an advanced degree.

This is the kind of heartwarming breakfast I’d make for Davey and his mama on their first day of school if I could. I hope his mama tries, even though I know baking’s totally not her thing. But her kids ARE her thing, and she’d do anything for them.

Good luck, Sis – and Davey – with school this Fall.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.

[wpurp-searchable-recipe]Maple Sugar Bacon, Cheddar & Rosemary Scones – – – [/wpurp-searchable-recipe]