INGREDIENTS

INSTRUCTIONS

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@IX.NETCOM.COM>
on Mar 2, 1997.

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