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Scones: Prizewinning Orange Scones with Berries

Source of Recipe

globalgourmet.com


List of Ingredients

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5-1/2 tablespoons unsalted butter, chilled and cut into pieces
1 extra large egg, beaten
1/2 cup heavy (whipping) cream
2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon orange zest
6 to 8 cups fresh berries (such as strawberries, raspberries, blackberries and tayberries), washed and dried
1/4 to 1 cup granulated sugar, depending upon the sweetness of the berries
1 to 1-1/2 cups heavy (whipping) cream, whipped and lightly sweetened with 2 teaspoons of granulated sugar



Recipe

Preheat the oven to 425 degrees F. Lightly grease 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 the 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.

YIELD: 8 Scones