Description
A delightful Breakfast Brunch Board featuring homemade mini buttermilk pancakes, tender mini scones with optional cranberries or chocolate chips, and a vibrant assortment of fresh fruits. Perfectly arranged for an inviting and shareable morning treat, complemented by pure maple syrup and optional whipped cream and fresh mint garnish.
Ingredients
Scale
Mini Pancakes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Butter or oil, for cooking
Mini Scones
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup dried cranberries or mini chocolate chips (optional)
Fruit Selection
- 1 cup sliced strawberries
- 1 cup peeled and sliced kiwi
- 1 cup blueberries
- 1 cup grapes, halved
- 1 orange, peeled and segmented
To Serve
- 1/2 cup pure maple syrup, in a small pitcher
- Whipped cream (optional)
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare Mini Pancakes: Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a bowl. In a separate bowl, combine the buttermilk, large egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry mix and stir gently until just combined, being careful not to overmix.
- Cook Mini Pancakes: Heat a nonstick skillet over medium heat and lightly grease it with butter or oil. Spoon heaping tablespoonfuls of the batter onto the skillet to form small pancakes. Cook each side for 1 to 2 minutes until golden brown. Transfer the cooked pancakes to a wire rack to cool.
- Make Mini Scones: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, combine the flour, granulated sugar, baking powder, and salt. Cut the cold, cubed butter into the dry mixture using a pastry cutter or fingers until the texture resembles coarse crumbs.
- Prepare Scone Dough: In another bowl, whisk together the heavy cream, large egg, and vanilla extract. Add this wet mixture to the dry ingredients and stir until just combined. If using, fold in dried cranberries or mini chocolate chips.
- Shape and Bake Scones: Turn the dough onto a floured surface and gently pat it into a 3/4-inch thick rectangle. Cut into 1-inch rounds or triangles and place them on the prepared baking sheet. Bake for 10 to 12 minutes until the scones are golden on top. Cool them on a wire rack.
- Prepare Fruit Selection: Wash all the fruit thoroughly. Peel and slice the kiwi and orange, slice the strawberries, halve the grapes, and gather the blueberries. Pat the fruit dry to remove any excess moisture, ensuring freshness and preventing sogginess on the board.
- Assemble Brunch Board: On a large serving board or platter, arrange the mini pancakes and scones in flowing lines for an attractive display. Fill the spaces between with clusters of the prepared fruit, creating a colorful and inviting pattern. Place the pitcher of pure maple syrup centrally for easy access.
- Garnish and Serve: Add fresh mint leaves as garnish over the arrangement for a refreshing aroma and visual appeal. Provide whipped cream on the side as an optional topping to enhance the indulgence of this breakfast spread.
Notes
- For fluffier pancakes, do not overmix the batter to avoid tough texture.
- The scone dough should be handled minimally to keep them tender and flaky.
- Dried cranberries and mini chocolate chips in scones add a nice flavor twist but can be omitted for a classic version.
- Use fresh, ripe fruits for the best taste and presentation.
- Keep cooked pancakes and scones warm in a low oven if not serving immediately.
- Maple syrup can be substituted with honey or fruit preserves according to preference.
