I’m gonna be reeeeeal honest…I have a Farmer’s Market problem. I have a set list in mind but then I get out there and my husband has to stand on the sidewalk with our pup so I’m in charge of the money and when the little kid says “Well, do you want three strawberry pints instead of just one…?” YES OF COURSE TAKE MY MONEY SWEET ANGEL.
I can’t help it! It’s warm, they are all so happy to be there, there’s a ton of dogs around and it’s truly just my kind of heaven.
With that being said, I came home on Sunday with FAAAAAR too many strawberries. We both love to snack on fresh fruit throughout the week but there was no way we were going to eat the pallet before they went bad. I knew it was time to put on my baking cap and use these strawberries in a delicious dish. I wanted something sweet but that was still breakfast-y so Luke could take whatever I make to work and force the calories on them. Save me from myself!
Upon pondering muffins, a strawberry slab pie, jaaaaam…I had a lightbulb! SCONES! I loooooove scones. I never used to because I had only had the scones from mass coffee chains and I always found them just horrifically dry but once I started making them myself, I realized I was just eating the wrong ones! Scones can be light and airy if they are cooked with tons of love and reeeeeeal cold butter. You can also throw anything in them, this recipe calls for blueberries and strawberries but most any fruit can be substituted! I have Raspberry Lemon, Strawberry Basil and Pineapple Rosemary on my to-do list!
I used coconut milk and coconut oil butter (Miyoko’s Creamery) for these as we try to lessen our dairy intake so the Scones themselves are Vegan! I am working on a great Coconut Chantilly Cream so stay tuned!
These can also be served with anything! I will always vote for freshly whipped Chantilly Cream as it reminds me of my mom (she makes THE BEST fresh whipped cream) but I also love them with any jams, lemon curd, or simple honey and butter!
A Few Tips:
- Make sure the butter is super, duper cold and that when you mix it, keep some larger chunks. When they melt into the scone in the oven, it’s just divine.
- Speaking of, mix in the butter with your hands! It is so much easier than a wooden spoon and you have a lot better control over the butter chunks and not crushing all the fruit.
- Don’t be afraid to crush some of the fruit, not only will it help to flavor the batter, but it will also make great smears of color in the dough.
- Superfine sugar is super important for the Chantilly Cream. Regular Cane Sugar just doesn’t integrate the same way and it’s not as creamy as a true Chantilly should be. Spring for the Baker’s Sugar or make your own by pulsing regular sugar in a Food Processor until super fine!
- I used fresh strawberries and blueberries but you can use frozen! Just make sure to thaw and drain as much as possible to keep from having a sloppy, wet batter.
These are so perfect for Dessert or Breakfast and I hope you enjoy them as much as I do!
When cut as biscuits, dough makes around 15 scones!
For the Berry Scones:
- 1 Cup Chopped Strawberries
- 1/2 Cup Whole Blueberries
- 3 1/4 Cups Flour
- 1 Cup Full Fat Coconut Milk
- 3/4 Cup Butter (cold and cut into small pieces) plus 2 Tablespoons melted for brushing prior to baking
- 1/2 Cup Granulated Cane Sugar
- 1 Teaspoon Vanilla Extract
- 2 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
For the Vanilla Chantilly Cream:
- 1 Cup Heavy Whipping Cream
- 1/2 Fresh Vanilla Bean
- 2 Tablespoons Ultrafine Cane Sugar (usually called Baker’s Sugar)
- 1/2 Teaspoon Pure Vanilla Extract
For the Berry Scones:
- Preheat the oven to 425*F. In a large bowl, combine all dry ingredients (flour, baking powder, baking soda, salt, and sugar).
- Mix in cold butter cubes and combine with fingers until your batter begins to form a crumby texture with large chunks of butter.
- Stir in vanilla extract and coconut milk (chunks of coconut milk okay!) until it begins to form a more wet dough. Add your strawberries and blueberries and gently fold in with your hands until evenly distributed in the dough.
- Flour your counter or other hard surface and evenly distribute dough. Cut scones with a biscuit cutter (or top of a glass!) and place on parchment lined baking sheet. Bake for 13-16 minutes or until the tops begin to get golden brown. Be very careful not to over cook as this will result in a dry scone! Serve with desired topping and enjoy what a scone was always supposed to taste like!
For the Chantilly Cream:
- Cut the vanilla bean lengthwise and scrape seeds out into a Medium sized bowl. It doesn’t look like a lot, but it will distribute beautifully!
- Pour Heavy Cream over the seeds and add your sugar and vanilla extract. Whip with a mixer (unless you want a SERIOUS arm workout) until it makes soft, dreamy peaks. Take me about 3 minutes!
- Cover and let chill until ready to serve. Especially if it’s going on top of your amazing scone!
Please let me know what different variations you come up with!