I say it a lot, breakfast is my favorite meal of the day. I went through a phase of a few years where I didn’t eat breakfast, but now I have to eat within the first hour of being awake. So therefore I’ve embraced my need for breakfast and therefore my new love of breakfast. I don’t eat eggs though, so finding a substantial breakfast that is delicious has always been a challenge. Until these breakfast strawberry scones.
I think the reason I love breakfast so much is because my weekday mornings are not slow at all. I’m usually grabbing something on the go and I’m hungry within an hour. So on the weekends when I can actually enjoy a slow morning with coffee and a homemade breakfast, it’s a fantastic day.
Scones were always on my list of things that were amazing at a bakery, but too hard to make at home. Boy was I wrong! These scones are easy, filling, and packed with flavor!
You can easily add these scones to your regular morning breakfast routine, which for me often looks like this! Coffee is always involved for me but I love the combination of these scones and a light yogurt parfait.
The best part about these scones is how easy it is to pair them with other things to create a delicious breakfast spread!
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, cut into chunks
- 3/4 cup chopped fresh strawberries
- 2 eggs, lightly beaten
- 1/2 cup half-and-half
- Half-and-half or milk
- Sugar
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl stir together flour, 2 tablespoons sugar, baking powder, and salt.
- Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
- Gently toss in fresh strawberries.
- Make a well in center of flour mixture; set aside.
- In a medium bowl stir together eggs and the half-and-half.
- Add egg mixture to flour mixture all at once.
- Gently stir just until moistened.
- Turn dough out onto a generously floured surface.
- Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet.
- Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly. (You can also form the scones with your hands)
- Brush wedges with additional half-and-half and sprinkle with sugar.
- Bake about 16 minutes or until golden. Serve warm with icing, if desired.
What is your favorite breakfast meal?
Latest posts by Madison Wetherill (see all)
- Coffee Infused French Toast - July 19, 2017
- $80 PayPal Cash Giveaway - October 14, 2015
- $100 Target Gift Card Giveaway - September 16, 2015
- 16 Fall Dinner Recipes Ideas - September 11, 2015
I’m a huge breakfast lover, too, but since pregnancy has made me queasy at the thought of eggs, my breakfast game has been a bit off these past few months. However, strawberries have been on my radar, and I basically put them on EVERYTHING at this point… so there’s that.
And then you had to go and make these scones. Such gorgeous treats… and they’re something I can totally see myself devouring in no time! If I haven’t had my baby by the weekend, I have a feeling these beauties will be baked at our house!
Awe! I so wish I lived closer so I could make these FOR you! They would be UHMAZING with a light lemon glaze on top, too! I just love breakfast!