Thursday, July 9, 2009

Prizewinning Orange Scones with Berries and Cream

Prizewinning Orange Scones with Berries and Cream

  • 2 c sifted all-purpose flour
  • 1 T baking powder
  • 1t salt
  • 2T granulated sugar
  • 5 ½ T unsalted butter, chilled and cut into pieces
  • 1 extra large egg, beaten
  • ½ cup heavy (whipping) cream
  • 2T unsalted butter, melted
  • ½ c granulated sugar
  • 1T orange zest
  • 6 to 8 c fresh berries washed and dried (such as blueberries, strawberries,
    raspberries, blackberries)
  • ¾ to 1 c granulated sugar, depending on how sweet the berries are
  • 1 to 1 ½ c heavy (whipping) cream, whipped and lightly sweetened
    with 2t of granulated sugar

Preheat the oven to 425º F. Lightly grease a baking sheet and set aside.

In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture, mix until just blended together.

Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches. Brush the dough with the melted butter. Sprinkle with sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.

Cut the roll into eight 1 inch thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.

Slice the strawberries and place in a large pretty bowl with other whole berries if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream.

Makes 8 scones

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