Oh beautiful for spacious skies…..for Fourth of July Sconuts! Yup, I brought back another amazing hybrid! A scone and a donut have a baby, you get the sconut! These sconuts are filled with fresh chopped strawberries and white chocolate chips and dipped in a blueberry lemon glaze. Another amazing breakfast to start off the holiday this coming up Saturday! I also like to snack on them throughout the day!
FOurth of JUly festivities!
Sconuts have been on my list to make for several months now. However, I couldn’t find the right combination I wanted to use, until yesterday. Combining strawberry and white chocolate chips and dipping in a fresh blueberry lemon glaze works so well together. My two littles were super excited to eat these this morning. Even if their mouths were super blue!
Our family and neighbors celebrated the Fourth of July a week early. We had our own firework show in the backyard this past weekend. All the neighborhood kids showed up and couldn’t get enough.
We had plenty of morters, sparklers and other flying schrapnel hit our roof. Thank God the cops didn’t show up and no digits were lost during the festivites! My 2 yr old can’t get enough of the pop its and if I am not watching close enough, he will step on them with his barefeet (ouch!). No Karen, I am supervising him closely when he is throwing them!
- All-purpose flour: may substitute with cake flour to make it light and fluffier
- Granulated sugar
- Baking powder
- Unsalted butter: make sure it is cubed and cold
- large egg
- Heavy cream
- Vanilla extract- Or I have used Lorann’s Vanilla Bean paste
- Confectioner’s sugar
- Fresh chopped strawberries
- White chocolate chips: Ghirardelli brand
Blueberry Lemon Glaze
- Fresh Blueberries
- Lemon juice: Fresh or bottled
- Confectioner’s sugar
How to make the fourth of july sconuts
- Preheat the oven to 400 degrees and set 2 nonstick baking sheets aside.
- In a medium bowl whisk the flour, sugar, baking powder and salt. Cut in the cold, cubed butter in with a pastry cutter. Make sure the butter chunks are the size of a pea.
- Crack the egg in a measuring cup and add the heavy cream until you reach 1/2 cup. Whisk until well blended.
- Make a well into the center of the flour mixture, pour in the egg/cream mixture. Toss gently until the mixture holds together a bit. DO NOT add too much liquid as the scones will not hold together well.
- Knead the mixture with your hands until it comes together. TIP: If your hands are too hot, alternate with a spatula to fold mixture on to itself. You just don’t want to butter to melt. Add in the chopped strawberries and white chocolate chips.
- Once the dough comes together with no crumbs roll it out onto a lightly floured surface (1/2 inch thick). Use the donut cutter to cut out the sconuts, gathering scraps and re-rolling until you have used up all the dough. Save the sconut holes!
- Place all the sconuts and holes on a ungreased baking sheet and put in the refrigerator for 30 minutes to firm up again.
- Brush the tops of the sconuts and holes (bake separately) with heavy cream. Bake the sconuts for 15-18 minutes or until they are puffed and lightly golden around the edges. Bake the holes for 6-8 minutes or until they are puffed or lightly golden around the edges. Finish cooling on wire racks.
Blueberry lemon glaze
- Put the fresh blueberries, lemon juice, and water in a medium saucepan. When the blueberries release their juices, put in blender to puree blueberries.
- Whisk in the confectioner’s sugar in 1/2 cup increments until smooth and you achieve desired consistency, using little more or less as necessary.
- Dip the sconuts in the glaze and let the excess drip off. Let it cool or enjoy right away!
4th of July Sconuts
- Home Decor
- Measuring cups and spoons
- Baking sheets
- Donut cutter
- Pastry cutter
Strawberry and white chocolate sconuts
- 2¼ cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 10 tbsp unsalted butter cold and cubed
- 1 large egg
- ¼ cup heavy cream additional for brushing sconuts
- 1 tsp vanilla extract
- ½ cup white chocolate chips
- ½ cup strawberries chopped
Blueberry lemon Icing
- ½ cup blueberries fresh
- 2 tbsp lemon juice
- 1 tbsp water
- 1½ cups confectioner's sugar
- blue food coloring
Strawberry and white chocolate chip sconuts
- Preheat the oven to 400°. Take out 2 baking sheets.
- In a medium bowl, whisk the flour, sugar, baking powder and salt together. Set aside.
- Cut the cold cubed butter in with a pastry cutter until the mixture is crumbly and you have varied size butter chunks that are pea sized.
- Crack an egg in a glass or plastic measuring cup and then add the cream until you reach ½ cup. Mix with a fork until well blended.
- Make a well in the center of the flour mixture and pour in the egg mixture. Toss gently with a fork until you've distributed the liquid well and mixture begins to hold together. Mixture will seem a bit dry at this point, but refrain from adding too much liquid. Pour in the chopped strawberries and white chocolate chips.
- Use your hands to knead the mixture in the bowl until it comes together. This may take a couple of minutes, but as you work the butter and cream mixture, it will begin to come together. Use a large spoon or spatula to knead in between your hands (if hands are too hot, butter will melt).
- Once the dough comes together with no crumbs, roll out on a lightly floured surface. Be sure to roll to ½ inch thick. Using a donut cutter dipped in flour, cut out scones (save the holes) and re-rolling until you have used up all the dough. You can form the last bit of dough into additional sconuts.
- Put the sconuts and holes in the refrigerator for 30 minutes to firm up the butter.
- Brush tops with heavy cream and bake for 15-17 minutes or until puffed and lightly golden around the edges. Remove from the oven and allow to cool on the baking sheets for a few minutes, then remove to finish cooling on a wire rack.
- Bake the sconut holes for 6-8 minutes or until puffed and lightly golden around the edges. Allow to cool for a few minutes on a baking sheet and then transfer to a wire rack to finish cooling.
Blueberry lemon glaze
- Place the fresh blueberries, lemon juice and water in a medium saucepan over medium heat. When the blueberries burst and release their juices, use a blender to puree the blueberries.
- Whisk in the confectioner's sugar in ½ cup increments until smooth and you achieve your desired consistency, using a little more or less as necessary. Add in the blue food coloring until you have reached your desire color.
- Dip the sconuts and sconut holes in the glaze and let the excess drip off. Let it cool on a wire rack or serve immediately!
- Store in an airtight container for up to 2 days
- You can freeze them in a ziplock bag after they are cut. Add an extra couple of minutes of baking time.
Fun fact of the day!
Americans will enjoy 150 million hot dogs during the 4th!