An old fashioned hearty & farmy favourite ~ topped with homemade whipped cream & browned butter honey sauce.
An old friend was stopping by for a quick visit as he was rolling through town and the timing as perfect for a breakfast option! The goal was to create a hearty breakfast to fill his belly for the next leg of his journey through the Canadian Rockies! I wanted to do something different yet uncomplicated. With some help from some fresh inspiration on Pinterest, I stumbled upon a recipe from Half-Baked Harvest and got the idea to use my individual skillets from there modifying their recipe to use our Strawberry Cream Craft Pancake & Waffle Mix For the finishing touches these scones were decorated with a foraged, house made Alberta wild rose sugar and a pinch of nutmeg. I served these up as suggested with whipped cream, honey butter (we did our browned butter honey butter sauce) and a side of maple venison sausages courtesy of my husband. OH! And coffee of course! We had a glorious morning catching up on 25 plus years over a beautiful brunch! Modified recipe below! Full recipe (without using our mixes) can be found here: Half-Baked Harvest. I recommend following Tieghan and we are looking forward to trying many more of her gorgeous recipes.
Yield
4 servings
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
6-8 pancakes
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients:
Filling:
- 3 cups of sliced/diced strawberries (fresh or frozen)
- 2 cups of diced rhubarb
- 1/2 cup of coconut sugar (can use granulated or cane sugar)
- 1 tbsp of vanilla extract
- Zest of one lemon
- 1 tsp of kosher or sea salt
Scones:
- 1 full box of Lannie Rae Gourmet Craft Pancake & Waffle Mix (we used Strawberry Cream however other compatible flavours would be fine!)
- 1/2 cup of cold unsalted butter – cubed
- 1/2 cup of buttermilk
- 1/4 cup of coarse sugar for garnish (we used our Foraged Wild Rose Sugar)
- 1 tsp of nutmeg for garnish
Toppings:
- Local Honey
Or Browned Butter Honey Sauce (to drizzle) - Fresh berries
- Homemade whipped cream
Directions:
- Pre heat your oven to 375F.
- Lightly coat your cast iron skillet or individual skillets with butter.
- In a bowl, combine the strawberries, rhubarb, sugar, zest, salt and vanilla.
- Pour the filling into the buttered skillet (or individual skillets). Set aside.
- In a large mixing bowl, empty a full box of Lannie Rae Gourmet Craft Pancake & Waffle Mix and then cut in the cold butter cubes with a pastry cutter. Add the buttermilk & combine. Do not over mix!
- Using an ice cream scoop or cookie scoop, place the batter on top of the fruit filling. We used 3 scoops for our individual skillets. Evenly sprinkle the scone tops with the nutmeg and the coarse sugar.
- Bake the cobbler(s) for 30 to 35 minutes or until the fruit filling is bubbling and the scones are golden.
- While the cobbler is baking, make your whipped cream and brown butter honey sauce (optional).
- Serve warm with whipped cream and honey butter! And Enjoy!
