Save to Pinterest I still remember the morning my best friend called, asking me to host a brunch that would impress her visiting family from out of town. I wanted to create something that felt special, unhurried, and beautiful—something that said "I've been thinking about you" without me being chained to the stove. That's when the Breakfast Brunch Board Bliss was born. It's a celebration on a platter, really, where golden pancakes and buttery scones mingle with jewel-toned fruit, all arranged just so around a pitcher of warm syrup. It's become my answer to every gathering since.
I'll never forget watching my sister's face when she saw it all laid out—the way her eyes lit up at the colors, the way she reached for the strawberries first, then changed her mind and grabbed a scone. That's when I realized this board is really about the moment, about creating something that people want to linger over, that makes them feel cared for.
Ingredients
- All-purpose flour (1 1/2 cups for scones, 1 cup for pancakes): This is your foundation—it creates the tender crumb in the scones and light structure in the pancakes. I learned to spoon and level rather than scoop directly, which prevents packing and keeps everything airy.
- Granulated sugar (2 tbsp for each component): Just enough sweetness to let the butter and fruit shine through. Too much and you lose the delicate flavor.
- Baking powder and baking soda: The unsung heroes that make these rise beautifully. Use fresh—old leavening is a silent recipe killer that nobody suspects until the pancakes come out flat.
- Cold unsalted butter (1/4 cup cubed for scones): This is non-negotiable. Cold butter creates those tender, flaky layers in the scones. I keep mine in the freezer until the last moment, then work quickly with cold fingers.
- Buttermilk (3/4 cup): The secret to tender pancakes. It reacts with the baking soda to create lift, and adds a subtle tang that makes them taste homemade rather than from a box.
- Heavy cream (1/2 cup for scones): Rich, luxurious, and makes scones that melt on your tongue. Don't skip this or substitute—it's worth it.
- Large eggs (1 for each component): These bind everything together and add richness. Room temperature eggs mix more evenly into your wet ingredients.
- Vanilla extract (1/2 tsp each): A whisper of vanilla that rounds out the flavors without being obvious.
- Fresh fruit (strawberries, kiwi, blueberries, grapes, orange): Choose what's in season and what makes you happy. I pat everything dry after slicing because moisture makes the board look droopy after thirty minutes, and we're going for stunning here.
- Pure maple syrup (1/2 cup in a pitcher): Warm it gently before serving—cold syrup is a disappointed guest waiting to happen.
- Fresh mint leaves (optional garnish): A small handful transforms the whole board from nice to restaurant-worthy.
Instructions
- Mix the pancake base:
- In one bowl, whisk together your flour, sugar, baking powder, baking soda, and salt—this is where you're aerating and distributing the leavening evenly. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth. Here's the part that matters: pour the wet into the dry and stir just until the lumps are mostly gone. Overmixing creates tough pancakes. The batter should look slightly lumpy and shaggy, almost reluctant to come together. Let it rest for a minute.
- Cook the pancakes:
- Heat your nonstick skillet over medium heat and let it get genuinely warm—a drop of water should sizzle and dance. Lightly grease it. Drop batter by heaping tablespoonfuls to form small pancakes, about 2 inches across. You want them small enough to fit on the board but big enough to matter. Cook for 1 to 2 minutes on the first side until you see bubbles forming across the top and the edges look set, then flip gently. Another minute on the second side until golden. The edges should feel slightly crispy, the interior tender. Transfer to a cooling rack immediately so steam doesn't make them soggy. These pancakes cool completely and still taste wonderful served at room temperature, which is your secret advantage.
- Make the scone dough:
- Preheat your oven to 400°F and line a baking sheet with parchment paper. In a mixing bowl, combine flour, sugar, baking powder, and salt. Now comes the most important part for scones: cut in the cold butter using a pastry cutter, two knives, or your fingertips, working quickly so the butter stays cold. You want the mixture to look like coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets are what create the tender, flaky layers. In a separate bowl, whisk the heavy cream, egg, and vanilla. Pour this into the dry mixture and stir gently until just combined. Add dried cranberries or chocolate chips if using. The dough will be slightly sticky and tender—treat it gently.
- Shape and bake the scones:
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thickness. Don't overwork it. Using a 1-inch round cutter or a sharp knife, cut the dough into rounds or small triangles, reworking scraps gently only once. Place them on the prepared baking sheet with a little space between each. Bake for 10 to 12 minutes until they're golden on top and feel set when you touch them lightly. They should still feel slightly tender inside. Remove to a cooling rack immediately.
- Prepare the fruit:
- Wash, peel, and slice your fruit while the baked goods cool. This is a moment for presence—really notice the colors, the fragrance of the strawberries, the way the orange sections catch the light. Pat everything completely dry with paper towels. Damp fruit will weep onto the board and make everything look tired.
- Assemble the board:
- This is where it becomes art. Start with a large serving board or platter—something that feels generous. Arrange the cooled pancakes and scones in graceful, curving lines across the board. Fill in the spaces with vibrant clusters of fruit, thinking about color balance and visual flow. Nestle the small pitcher of warm maple syrup in the center. Garnish with fresh mint leaves tucked between the fruit. If you're offering whipped cream, place it in a small bowl nearby. Step back and look at it. You've created something beautiful.
Save to Pinterest I remember one brunch where someone reached for the last pancake, then paused and looked around the table—really looked at everyone sitting there, laughing, reaching, sharing. They put the pancake back on the board and just sat there smiling. That's when I understood this recipe is less about the food and more about what it creates—permission to slow down, permission to gather, permission to make a morning feel like an occasion.
Timing and Make-Ahead Strategy
The beauty of this board is that it forgives your schedule. You can bake the scones the night before—store them in an airtight container and they stay tender and wonderful. The pancakes bake up in about 15 minutes and are delicious at room temperature, so make them an hour or two ahead if you like. Slice your fruit the morning of, but no earlier than an hour before service. This timing means you can have everything ready while your coffee brews and your guests are still arriving, which feels a lot less frantic than typical brunch cooking.
Customization and Variations
I've made this board in every season, and the fruit changes with what feels right—in winter I've used pomegranate seeds and persimmons, in summer it's all berries and stone fruit. You can add mini pancakes studded with chocolate chips or blueberries, scones with lavender or lemon zest, whatever speaks to you. I've even made it gluten-free for friends by swapping in a quality 1:1 gluten-free flour blend, which works beautifully if you treat the dough with extra gentleness. The core idea stays the same: gather good things on a beautiful surface and let people feel celebrated.
Serving Suggestions and Pairings
Warm maple syrup is essential—never serve it cold. I warm it gently in a small saucepan while the board is being assembled, just until it's easy to pour. Have extra whipped cream nearby for those who want it, and consider setting out small bowls of nut butter, chocolate sauce, or thick yogurt for people to discover and experiment with. A bottle of chilled sparkling wine or fresh-squeezed orange juice transforms this from a nice breakfast into a proper celebration. I've learned that the side dishes matter as much as the main event—good butter, good jam, even a small plate of smoked salmon makes people feel considered.
- Warm your syrup just before serving so it flows beautifully and tastes luxurious
- Keep any extra whipped cream in the fridge and add it just before guests arrive so it stays fluffy and proud
- Set everything out on a table where people can gather and serve themselves—it creates a relaxed, abundant feeling
Save to Pinterest This board has become my love language in recipe form. It says "I made time for you" without requiring me to spend my entire morning in the kitchen. That's the real recipe here—presence, beauty, and gathering, all arranged on a platter.
Ask About This Recipe
- → What flour is best for the pancakes and scones?
All-purpose flour works well for both, providing the right texture and structure for fluffy pancakes and tender scones.
- → Can I substitute dried cranberries in the scones?
Yes, you can use mini chocolate chips or omit add-ins entirely to suit your preference.
- → How do I keep the pancakes warm before serving?
Keep cooked pancakes in a warm oven set to low heat, covered loosely with foil to retain moisture.
- → What fruit works best for this board?
Strawberries, kiwi, blueberries, grapes, and orange segments offer both color and complementary flavors.
- → Is maple syrup mandatory for serving?
Maple syrup enhances the sweetness, but you can also offer honey, chocolate sauce, or nut butters as alternatives.
- → How do I make this suitable for gluten-free diets?
Use a 1:1 gluten-free flour blend instead of all-purpose flour in both pancake and scone batters.