ORANGE SCONES WITH BERRIES AND CREAM PRIZE WINNING ORANGE SCONES WITH BERR

Ready in 45 minutes

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Top-ranked recipe named "ORANGE SCONES WITH BERRIES AND CREAM PRIZE WINNING ORANGE SCONES WITH BERR"


Ingredients

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2 cups flour
1 Tbs baking powder
1 teaspoon salt
2 tablespoon Sugar
5 tablespoon Butter; chilled and cut into pieces
1 large Egg; beaten
1/2 cup heavy whipping cream
2 Tbs unsalted butter; melted
1/2 cup granulated sugar
1 tablespoon orange zest
FOR; THE BERRIES AND CREAM:
7 cups strawberries; washed and dried
1/4 cup Sugar
1 cup heavy whipping cream
2 teaspoons granulated sugar

Original recipe makes 8 Servings

Servings  

Preparation

TO PREPARE THE SCONES:

Preheat oven to 425 deg F. Lightly grease baking sheet and set aside.

In a small bowl, stir together flour, baking powder, salt and sugar. Using a pastry blender cut the butter into the dry ingredients until it resembles coarse cornmeal.

In a another small bowl, combine the egg and 1/2 cup heavy 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 4x8-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 1-3/4-inch thick slices. Lay slices down sideways on the prepared baking sheet.

Bake for 12 to 15 minutes, or until scones are golden.

TO PREPARE THE BERRIES AND CREAM:

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 1/4 to 1 cup heavy ream and stir in sugar to lightly sweeten.

To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream

Credits

Added on Award Medal
Calories Per Serving: 584 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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