Prizewinning Orange Scones
with Berries and Cream
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
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
