Prize Winning Orange Scones With Berries And Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 8 | Servings | |
INGREDIENTS
| 2 | c | Sifted all-purpose flour |
| 1 | T | Baking powder |
| 1 | t | Salt |
| 2 | T | Granulated sugar |
| 5 1/2 | T | Unsalted butter, chilled and |
| cut into pieces | ||
| 1 | Extra large, egg beaten | |
| 1/2 | c | Heavy, whipping cream |
| 2 | T | Unsalted butter, melted |
| 1/2 | c | Granulated sugar |
| 1 | T | Orange zest |
| 7 | c | Fresh berries, washed and |
| dried | ||
| 1/4 | c | Granulated sugar, up to 1 c |
| 1 1/2 | c | Heavy, whipping cream |
| 2 | t | Granulated sugar |
INSTRUCTIONS
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@IX.NETCOM.COM> on Mar 2, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 474
Calories From Fat: 224
Total Fat: 25.6g
Cholesterol: 79.7mg
Sodium: 491.4mg
Potassium: 273.2mg
Carbohydrates: 58.9g
Fiber: 3.7g
Sugar: 29.5g
Protein: 5.1g