There's something about scones hot out of the oven, served with a steaming cup of coffee, that really makes a morning special. This recipe fills warm scones with sweet fruit. Served with a little butter or honey drizzled over it, and you have a delightful breakfast for a weekend morning.
This recipe is adapted from How Sweet It Is.
Prep time: 10 minutes
Total time: 30 minutes
Yields: 10-12 scones, depending on the size you cut them into
- 1/2 cups chopped fresh strawberries
- 1 cup fresh blueberries
- 3 1/4 cups flour (for a gluten-free option, you can use Multi-Blend Flour from Authentic Foods, a cup-for-cup style gluten-free flour blend. Works perfectly.)
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups cold butter, cut into pieces
- 1 cup canned coconut milk
- 1 teaspoon vanilla extract
- Preheat the oven to 425 degrees Fahrenheit. In a large bowl or a food processor, combine the flour, sugar, salt, baking soda and baking powder. Pulse 3-4 times to combine. Cut in the butter until the mix forms coarse crumbs — you can use your fingers or if using a food processor, pulse about 10 times.
- Stir in coconut milk and vanilla extract. Stir or pulse the food processor until a dough forms. Add the strawberries and blueberries, and gently fold into the mixture with a spoon until evenly distributed. (Don't pulse the food processor or you'll chop up the berries.)
- Turn onto a lightly floured surface and knead gently. Divide the dough in half and pat them into two 7-inch round circles. Brush the tops of the rounds lightly with melted butter, then cut them into 6-8 wedges, or use a biscuit cutter to make circles. Place the pieces on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until just starting to turn golden. Remove the scones and allow to cool on the sheet for 2-3 minutes.
- Serve with a drizzle of honey over the top, or with a little peanut butter. Enjoy!
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