Breakfast is my favourite meal of the day. I could eat breakfast for any meal – pancakes for dinner is the best! (no this is not weird…) Pat and I love to make breakfast or brunch one day on the weekends and we tried these fresh fruit scones a couple of weeks ago and they were amazing! Some scones can be quite dry, but these ones were very moist and had tons of flavour as they use buttermilk and have a wonderful glaze on them. They are really quick to prepare so try some this weekend and indulge! Happy Easter!
Fresh Fruit Scones
2 cups flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1 tbsp orange or lemon zest
1/4 cup butter
1 cup buttermilk
2 cups fresh fruit (blueberries, raspberries, blackberries)
Pre-heat your oven to 400. Line a baking sheet with parchment paper.
Mix dry ingredients in a medium bowl. With a pastry blender, cut butter into the dry ingredients until fine. Mix liquid ingredients in a small bowl, then add to dry ingredients. Gently fold in your fruit or they will squish a lot. Drop by large tablespoon onto your lined baking sheet. Bake for 20-22 minutes until golden.
While the scones are baking you can make your glaze!
3/4 cup icing sugar
2 tbsp orange juice
1 tsp lemon or orange zest
Mix all ingredients until smooth. Drizzle over your scones when they come out of the oven. Serve with yogurt, fresh fruit and coffee for a delicious and simple brunch!
Original Recipe from Mennonite Girls Can Cook