Prize winning orange scones with berries and cream

8 Servings

Ingredients

Quantity Ingredient
2 cups Sifted all-purpose flour
1 tablespoon Baking powder
1 teaspoon Salt
2 tablespoons Granulated sugar
5½ tablespoon Unsalted butter, chilled and cut into pieces
1 Extra large, egg beaten
½ cup Heavy (whipping) cream
2 tablespoons Unsalted butter, melted
½ cup Granulated sugar
1 tablespoon Orange zest
7 cups Fresh berries, washed and dried
¼ cup Granulated sugar, up to 1 c
1½ cup Heavy (whipping) cream
2 teaspoons Granulated sugar

Directions

SCONES

Preheat the oven to 425°. Lightly grease baking sheet and set aside. In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender 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 x8². 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 1² 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. Whip the heavey ream and stir in sugar to lightly sweeten. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream. Makes 8 scones

Per serving: 191 Calories; 12g Fat (52% calories from fat); 0g Protein; 23g Carbohydrate; 31mg Cholesterol; 406mg Sodium NOTES : With or without the berries and cream, these orange-zested rolled-up scones are classics.

Recipe by: Scones, Muffins & Tea Cakes Posted to EAT-L Digest 01 Mar 97 by Betsy Burtis <ebburtis@...> on Mar 2, 1997.

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