Continental Breakfast Recipe
Assorted scones, mini crullers, and whole fruits (oranges, apples, bananas, and berries).
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Ingredients
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Baked Goods - Assorted Scones
Baked Goods - Mini Crullers (approx. 24)
Fruit & Garnish
Finishing & Serving
Method
Baked Goods - Assorted Scones
- 1
Preheat & prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Keep cold ingredients cold until ready to use.
- 2
Dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp fine salt until evenly combined.
- 3
Cut in butter
Add 1/2 cup cold cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, quickly cut or rub the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 4
Wet ingredients
In a separate bowl, whisk together 3/4 cup heavy cream, 1 large egg, and 1 tsp vanilla extract. Pour the wet ingredients into the dry and gently fold until the dough just comes together. Do not overmix.
- 5
Add-ins
Fold in 3/4 cup chosen add-ins (dried cranberries, fresh blueberries, or chocolate chips). If using fresh blueberries, fold gently to avoid crushing.
- 6
Shape & bake
Turn the dough out onto a lightly floured surface, pat to about 1-inch thick. Use a 2.5-3 inch round cutter to cut scones or shape into a 8-inch circle and cut into 8 wedges. Place scones on the prepared baking sheet 1 inch apart. Brush tops with a little heavy cream and sprinkle with 2 tbs coarse sugar. Bake 15-18 minutes until golden and a toothpick inserted in the center comes out clean.
- 7
Baked Goods - Mini Crullers
- 8
Prep oil & dry mix
Pour about 2 cups vegetable oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 tsp baking powder, 1/4 cup granulated sugar, and 1/4 tsp fine salt.
- 9
- 10
Pipe & fry
Fit a piping bag with a large star tip (or use a zip-top bag with the corner snipped). Pipe 2.5-3 inch rings of batter onto a small piece of parchment or directly into the hot oil. Fry in batches, turning once, until golden brown and cooked through, about 2–3 minutes per side. Use a slotted spoon to transfer to a paper towel-lined tray to drain.
- 11
Fruit & Garnish
- 12
Wash & prepare fruit
Rinse all berries in a colander under cold water and drain well. Pat dry with paper towels. Wash apples and oranges. Keep whole for self-serve presentation. Hull strawberries if particularly large; leave smaller berries whole.
- 13
Banana care
Keep bananas whole and unpeeled; if wanting to pre-slice for a platter, toss slices with a little lemon juice from 1 lemon to prevent browning.
- 14
Assemble fruit bowls
Arrange strawberries, blueberries, and blackberries/raspberries in small bowls or trays for easy serving. Place whole apples, oranges, and bananas on a platter or in baskets for guests to take.
Finishing & Serving
- 15
Arrange the buffet
Place scones and mini crullers on platters with labels (e.g., cranberry scones, blueberry scones). Provide small bowls or ramekins of softened butter, assorted jams (about 1 cup total), and honey in spoons or jars.
- 16
- 17
Portions & timing
This recipe yields approximately 12-16 scones (depending on cutter/wedge size) and around 24 mini crullers. Plan on 1-2 scones or 2-3 crullers per person plus fruit. Keep baked goods covered loosely with a cloth to retain warmth for up to 30 minutes.