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Orange Scone Berry Cakes

Source of Recipe


From "Northwest Bounty"






List of Ingredients



• 2 cups flour (less 2 Tbsp)
  
• 1 Tbsp baking powder
  
• 1 tsp salt
  
• 2 Tbsp plus 1/2 cup sugar, divided
  
• 1/3 cup butter
  
• 1 egg, beaten
  
• 1 cup whipping cream, divided
  
• 2 Tbsp melted butter
  
• 1 Tbsp grated orange peel
  
• 1/2 tsp vanilla
  
• 1 Tbsp powdered sugar
  
• 1 quart sweetened berries (a combination of different blackberries, or blackberries and raspberries)
  






Instructions



1. Stir together the flour, baking powder, salt and 2 tablespoons sugar. Rub in the butter until well blended. Combine the egg and 1/2 cup cream and add to the flour mixture. Mix until just blended together. Turn out onto a lightly floured board and knead for 1 minute. Roll out to a rectangle 8 inches wide and 1/4-inch thick. Brush with melted butter.
   
   
2. Combine 1/2 cup sugar and the orange peel; sprinkle on the dough. (Use all of the sugar amount; the sugar bakes to a nice crunchy layer.) Roll up jelly-roll fashion, sealing the edge. Cut into 1-inch slices. Place the scone cakes on an ungreased baking sheet; press down lightly on each cake. Bake in a preheated 425-degree (F) oven 15 minutes. Cool on a rack.
   
   
3. Whip the remaining 1/2 cup cream with the vanilla and powdered sugar. Spoon the berries onto the scone and top with the cream.
   
   Makes 8 servings.