VIDEO BLOG: Strawberry Scones for Breakfast & Dessert
Scones are like a hybrid of muffins and biscuits. Bake up some homemade Strawberry Scones for a breakfast treat or use them to make a deconstructed Strawberry Shortcake dessert. Every bite is loaded with strawberries pieces and a hint of orange zest.
Zesty Strawberry Scones
30 minutes to prep
2 ¼ cups of all-purpose flour
½ cup of sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
1 cup diced fresh strawberries
3 TBS of melted unsweetened butter
⅔ cup kefir (fermented milk) or buttermilk
½ tsp orange zest (finely grated)
1 large egg white lightly beaten
- Preheat oven to 400 degrees and cover large baking sheet with parchment paper.
- Combine all dry ingredients in a large bowl. Stir with whisk until evenly blended.
- In a smaller bowl, combine and mix all wet ingredients.
- Add wet ingredients to dry ingredients and blend until moist.
- Lightly flour large cutting board and hands. Place dough on board and knead till all ingredients are mixed up.
- You may need to cover hands with more flour to prevent dough from sticking to your hands. Place dough onto baking sheet and press down into a circle with about a ½ inch thickness around the edges.
- Pre-cut into 8-12 wedges but don’t cut all the way through! Sprinkle top of dough with about 2 tsp of sugar.
- Bake for 20-24 minutes or until lightly brown on top and around the edges.
- Let it cool and slice all the way through.
Deconstructed Strawberry Shortcake
10 minutes to preparations
2 pieces of leftover Strawberry Scones
A large heaping spoonful of homemade vanilla bean whipped cream
½ – 1 cup of chopped fresh strawberries
- Break up scone into small chunks on a plate creating the first layer
- For second and third layer add whipped cream and then strawberries
- Place another layer of broken pieces of scones
- Add a dollop of whipped cream and a few strawberries on top
Making and baking them at home requires about the same effort and time as homemade muffins. This recipe is heavy on taste and lighter on sugar. It’s easy to get sconed on these mildly sweet breakfast pastries and whip up a sensational summer dessert with leftovers!
Written by Debbie Sultan.