Fruit and Scone Breakfast Board

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Start your morning off right with a Breakfast Board that includes a variety of freshly baked scones, fresh fruits, a tart citrus butter, and caramel whipped cream.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the weeks recipes. All opinions are mine alone.

While I am not a huge breakfast eater I do like to host people for breakfast or brunch.  In the past I’ve made different breakfast casseroles or quiches along with fruit, yogurt, and cereals for people to choose from.

Over the last few years I’ve found that making grazing boards with a certain theme in a fun way to serve food to guests.   You can include several different options on one board and all of the food is in one place.

What is a breakfast board?

A breakfast board is a serving platter or tray used to present a variety of breakfast items in a pleasing and convenient manner. It’s often arranged with a selection of foods such as sliced fruits, cheeses, cured meats, bread or pastries, spreads like jam or honey, yogurt, or granola. Breakfast boards can be customized according to personal preferences making them a versatile option for serving breakfast to guests. They are popular for brunch gatherings or occasions where a relaxed dining experience is desired.

Recently I’ve been on a scone kick.  I love the buttery crumb of a good scone.  I’ve been adding different combinations of fruit and spices to get all sorts of fun new scone flavors.

What are scones?

Scones are a type of baked good that originated in Scotland. They are made from flour, baking powder, butter, milk, and usually a small amount of sugar. The dough can be rolled or shaped into rounds or triangles and then baked until they are golden brown.  Scones can be plain or flavored with additions such as fruit, nuts, chocolate chips, or spices.

I recently received a box of citrus fruit from Melissa’s Produce and wanted to put it to good use.  I ended up making four different kinds of scones to put on my Fruit and Scone Breakfast Board.  Each scone is flavored with Taylor & Colledge Vanilla Bean Paste and a variety of Selefina Spices as well.

Ingredients:

• a variety of scones (see below for four different scone recipes)
• a variety of citrus fruit (I used tangerines, cocktail grapefruits, and blood oranges)
• figs (I used black figs but any figs can be used)
• apples (I used Crimson Gold because they are miniature and fit well on my board)
• heavy whipping cream (this is to make the fresh whipped cream-do not substitute)
• caramel sauce (I used Melissa’s Produce Caramel dessert sauce)
• salted butter (I used salted butter for the citrus butter but you can use unsalted)
• orange or apricot marmalade
• orange zest

The first thing you will need to do is make the scones.   Scones generally last from 5-7 days so I find that you can make them a day or two ahead of time.

I ended up making two types of scones two days in advance and the other two types the day before.   If I had the entire weekend I would have made them all the day before.  All four tasted great when I built this scone board. 

For the scone board I made four types of scones. The first was an easy to make drop scone.  I made a Fresh Fig Scone.   I made it with Selefina Spices Cinnasational Spice Blend and Taylor & Colledge almond extract paste.

Next I made a fresh Tangerine Scone with crystalized ginger.  It was sweet and just a bit spicy from the ginger.

Then I grabbed some sweet and tart Meyer Lemons to make Meyer Lemon Scones with a sweet lemon drizzle on top.   Finally, I rounded out my scones with a spiced Grapefruit Cardamom Scone.

To make the board I first grouped the scones according to their flavor and put several of each in a different area on the board.   Then I put two small bowls on the board for my scone spreads.

Next I chose the fruits that I was going to use.  I went with citrus fruits because it’s early spring and so many of them are in season.  I peeled the fruit and then lay them out on the board in between the scones.

What fruits are in season in early spring?

Typically many citrus fruits are in season in the late winter and early spring.  This includes all types of oranges, tangerines, limes, Meyer lemons, kumquats, and grapefruits.   Strawberries and pineapples are also coming into season.   Try to find fruits that match the season you are in.

In addition to the citrus fruits I also grabbed some Crimson Gold apples because of their small size and a few black figs to place around my board.   These were both in season and were great to use as fillers in my board.

Finally I made my spreads for the scones.   To make the caramel cream I simply whipped heavy cream on high speed until stiff peaks formed.  Then I stirred in a tablespoon or two of caramel sauce to give it a sweet caramel flavor.  I placed that in one of the bowls on the board along with a spoon.

Then I made the citrus butter.   For the citrus butter you will need softened butter.   Mix it together with a tablespoon of citrus zest (I used tangerine zest) and a tablespoon of orange or apricot marmalade.   Mix until smooth and place in the other bowl along with a spreading knife.

Serve the board along side an urn of coffee, a pot of hot water for tea, and a selection of fresh fruit juices.  This is an easy and incredibly elegant way to serve breakfast or brunch and it easily serves 12 guests. 

Fruit and Scone Board

Indulge your guests in a delicious grazing board filled with fresh fruit, homemade scones, and tasty spreads.

5 from 4 votes

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Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Author: Hezzi-D

Equipment

• 1 serving board
• 2 ramekins
• 1 butter knife
• 1 hand mixer

Ingredients

• 12-18 scones at least 3 types
• Fresh Fruit at least 3-4 kinds
• 12 black figs
• 12 Crimson Gold apples
• 1 c. heavy whipping cream
• 1 Tablespoon caramel sauce
• 4 Tablespoons salted butter softened
• 1 Tablespoon citrus zest orange or tangerine preferred
• 1 Tablespoon orange or apricot marmalade

Instructions

• Place the scones on the board in groups of like flavors.
• Place the ramekins on the board.
• Peel the fruit and arrange it around the board.
• Fill in the empty spots with fresh figs and miniature apples.
• To make the caramel cream please the heavy cream in a large bowl. Using a mixer beat on high speed for 3-4 minutes or until stiff peaks form.
• Fold in the caramel sauce. Pour into one of the ramekins.
• To make the citrus butter cream together the butter, citrus zest, and marmalade. Mix until well combined.
• Spoon the butter into the other ramekin and serve with a butter knife.
• Serve immediately.

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