Red, white, & blue berries and star-spangled scones will delight your family on the 4th of July! Patriotic colored berries and vanilla ice cream will make the sweetest toppings for your holiday biscuits. Cut them out into festive stars and you have an easy dessert that everyone will love! Today I’d like to share one of my favorite recipes and how I served these sweet scones with a little holiday flair! Easy peasy and fresh for the Fourth!
star-spangled sweetness!
you can serve these holiday scones with ice cream as dessert OR with cream for breakfast…either way, they’ll be a hit!
an oversized cookie cutter made easy work to create the biscuit shape! tuck them in individual bowls and let everyone add the toppings of their choice!
tiny star shaped bowls filled with fruit brought more holiday festivity to the table…
but any bowl will do. the fruit is just so cheerful all on it’s own!
scoops of ice cream served in an ice cooler are easy to spoon out and will stay cold longer on your table…
i had this cooler on the table for more than 30 minutes in hot weather…it held up pretty well!
serving tip:
if you don’t want to fill an entire insulated ice bucket up with ice cream try placing a small bowl down inside & fill it with ice. lay a folded piece of parchment or wax paper over the bowl of ice cubes and add your ice cream scoops on top! the bowl of ice takes up the extra room at the bottom and helps keep that cooler extra cold!
so if you want some refreshing summer fun for the 4th…
give some star-spangled scones a try!
red, white, & blue berrylicious fun!
pin for later~
get the recipe~
- 2 1/4 Cup flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 Cup butter, chilled cut into small pieces
- 1/2 Cup sugar
- 2/3 Cup milk
- Combine all dry ingredients. Cut in the butter with a pastry knife or fork until it is granulated.
- Add milk and stir until blended. The mixture will be sticky.
- Turn out onto a floured surface and knead 10-15 times until smooth. Roll or pat out and cut with a biscuit cutter.
- Place on a parchment lined baking sheet about 2" apart. Bake at 425 degrees approximately 10-12 minutes or until very slightly browned.
- Cool on rack or serve warm with fruit spreads, honey, fresh fruit and cream, or even ice cream.