Recipe: Prizewinning Orange Scones with Berries and Cream

Recipes title

Prizewinning Orange Scones
with Berries and Cream

Scones

With or without the berries and cream, these orange-zested rolled-up scones are classics. Try them with one of the marmalades in the spreads chapter.

Scones

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

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.

Makes 8 scones

Scones, Muffins & Tea Cakes

A Mother's Day Spring Breakfast

About the Book

Recipes

Prizewinning Orange Scones with Berries and Cream

Mango and Crystallized Ginger Quick Bread

Apricot and Orange Marmalade

Lemon Sandwiches

Parmesan and Black Pepper Pillows

Parsley and Chive Butter or Tomato Tapenade

Artist's Palette Herb Flower Canapes

Recipe from:
Scones, Muffins & Tea Cakes
Edited by Heidi Cusick
Photographs by Kathryn Kleinman and Deborah Jones
6-1/2"x 6-1/2"; 96 pages; hardcover
54 recipes; 54 photographs $12.95
HarperCollins, 1996
ISBN: 0-00-225201-5
Reprinted with permission.

Mother's Day Gift and Menu Guide

This Archived Page created between 1994 and 2001. Modified August 2007

Return to the
Global Gourmet^®
Main Page