Breakfast Brunch Board Bliss (Printable Version)

A vibrant brunch spread of mini pancakes, scones, fresh fruit, and syrup arranged for sharing and enjoyment.

# Ingredient List:

→ Mini Pancakes

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 3/4 cup buttermilk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
09 - 1/2 teaspoon vanilla extract
10 - Butter or oil, for cooking

→ Mini Scones

11 - 1 1/2 cups all-purpose flour
12 - 2 tablespoons granulated sugar
13 - 1 1/2 teaspoons baking powder
14 - 1/4 teaspoon salt
15 - 1/4 cup cold unsalted butter, cubed
16 - 1/2 cup heavy cream
17 - 1 large egg
18 - 1/2 teaspoon vanilla extract
19 - 1/4 cup dried cranberries or mini chocolate chips (optional)

→ Fruit Selection

20 - 1 cup sliced strawberries
21 - 1 cup peeled and sliced kiwi
22 - 1 cup blueberries
23 - 1 cup halved grapes
24 - 1 orange, peeled and segmented

→ For Serving

25 - 1/2 cup pure maple syrup, served in a small pitcher
26 - Whipped cream (optional)
27 - Fresh mint leaves (optional, for garnish)

# How to Make:

01 - Whisk flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, combine buttermilk, egg, melted butter, and vanilla extract. Add wet ingredients to dry and mix until just combined. Heat a nonstick skillet to medium and lightly grease. Pour batter by heaping tablespoons into small rounds. Cook for 1 to 2 minutes per side until golden. Transfer to a rack to cool.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Combine flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Whisk cream, egg, and vanilla in a separate bowl and stir into the dry mix. Fold in dried cranberries or chocolate chips if using. Turn dough onto floured surface, pat to 3/4-inch thickness, and cut into 1-inch rounds or triangles. Place on baking sheet and bake 10 to 12 minutes until golden. Cool on a rack.
03 - Wash, peel, and slice strawberries, kiwi, and orange. Halve grapes. Pat all fruit dry.
04 - Arrange pancakes and scones in curving lines on a large serving board or platter. Fill spaces with clusters of prepared fruit. Center a small pitcher of maple syrup on the platter. Garnish with fresh mint leaves if desired, and offer whipped cream as a topping.

# Expert Suggestions:

01 -
  • It looks absolutely stunning on the table, which means your guests will feel celebrated before they even taste anything
  • You can make everything ahead, so you're actually relaxed and present instead of stuck in the kitchen
  • The variety means everyone finds something they love, from the tender pancakes to the buttery scones to the bright, refreshing fruit
02 -
  • Everything except the fruit can be made the day before and stored in airtight containers. This means you actually get to enjoy your own brunch instead of cooking while your guests arrive.
  • Don't skip cooling the pancakes and scones on a rack—if you stack them while warm, steam gets trapped and they become soft instead of maintaining that tender-but-substantial texture you want.
03 -
  • Brush your warm scones with a tiny bit of melted butter right as they come out of the oven—it gives them a subtle shine and keeps them feeling tender as they cool
  • Keep your ingredients cold when making scones, and work quickly—warm dough becomes tough dough, so chill your hands if you need to and work with focus and intention
Go Back