We are knee-deep in strawberry season here and, honestly, it’s one of my favorite food seasons! We’ve already been picking twice, and I’ve put up a batch of jam and a batch of pie filling. We’ve been eating strawberries every day – and I’ve been trying some new strawberry goodies.
These strawberry scones are an adaption of my favorite savory scone recipe. They’re not too sweet, and absolutely perfect with a cup of tea. And, they’re my kick off recipe for this year’s #BrunchWeek!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
One of my favorite spring activities is strawberry picking! Ever year, we visit an awesome local farm, load ourselves up on gorgeous betters, and then spend the next week putting them up and making a ton of treats.
These strawberry rhubarb sweet rolls are a favorite – and I always put up extra filling so we can have them in the doldrums of winter, too!
I love pancakes. And my toddler has inherited that love. They used to be something I only made occasionally – on a lazy weekend morning or special occasion – but with Jake requesting them they’ve been in the rotation much more frequently. And, of course, my favorite recipe includes a heavy dose of sugar – and then I slather them in syrup.
Perfect candidate for a recipe makeover!
Instead of sugar, this version is packed with protein – eggs and Greek yogurt make these a great, filling option for the morning. Instead of being slathered with syrup, they’re topped with a compote of fresh strawberries and basil – and just a little honey.
The result is a fresh, filling breakfast that satisfies the pancake cravings in a much healthier fashion.
Strawberry Basil Pancakes (adapted from Better Homes and Gardens) Serves 4
2 cups all-purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sour cream (not low fat)
1 tsp. vanilla extract
8 oz. cream cheese, room temperature
1/4 cup sugar
1 1/2 cup fresh strawberries, cut into pieces
3 Tbsp. sugar
1 Tbsp. water
1.5 tsp. cornstarch
Chop the strawberries and toss them with sugar. If you want a more jam-like layer, finely chop the berries. I wanted distinguishable berry pieces in mine so I just gave them a rough chop. Heat them in a saucepan until they release their juices – about 5 minutes. In a small bowl, whisk together the water and cornstarch. Add this to the strawberries and stir to combine. Cook a few minutes until thickened. Remove from heat and let cool to room temperature.
Using a mixer, combine the cream cheese, sugar and egg. Set aside.
In a large bowl, stir together the flour and sugar. Cut in the butter until it resembles coarse crumbs. Remove 3/4 cup of the crumbs and set aside. To the remaining crumbs, add in the baking powder, baking soda and salt and stir.
In a medium bowl, beat together the sour cream, egg and vanilla until well combined. Add this mixture to the large bowl of crumbs and stir until just combined. It will be lumpy.
Grease or line an 8-9″ springform pan. Press the cake batter evenly into the bottom, letting it rise up 1/2″ on all sides, making a well. Pour the cream cheese mixture into the well. Top with strawberry jam. Sprinkle with reserved crumbs.
Bake for 45-55 minutes, until golden brown on the sides. Let cool for 20 minutes before removing sides of the pan and letting cool completely.