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Prep 15 mins
Cook 18 mins
Another Saskatoon berry recipe that 'Zaar will be holding onto for me! Sounds tasty and I will be making this when the Saskatoons are in season again next summer. Found in the Summer 2005 issue of Canadian Gardening.
- 2 cups all-purpose flour
- 1⁄4 cup light brown sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup cold unsalted butter, cut into 1/2-inch cubes
- 1 cup saskatoon berries
- 3⁄4 cup half-and-half cream
- 2 large eggs
- 1⁄2 tablespoon orange zest
- 1 teaspoon almond extract
- 2 tablespoons fresh orange juice
- 1⁄2 cup icing sugar
- 1⁄4 cup sliced almonds, toasted
- Preheat oven to 375F.
- In a large bowl, stir together flour, brown sugar, baking powder, & salt.
- Cut cubed butter into flour mixture until it resembles coarse crumbs.
- Add berries & toss gently.
- In a separate bowl, lightly whisk together cream, 1 egg, orange zest, & almond extract.
- Add wet mixture to berry mixture & stir until the combined mixture just holds together.
- Turn dough onto lightly floured surface & knead gently for approximately 10 seconds.
- Divide dough in half & shape into 2 6-inch rounds. Then cut each round into 6 wedges.
- Place wedges on a parchment-lined baking sheet allowing space for scones to expand when cooking.
- Whisk remaining egg with a bit of milk or water and brush each scone with the egg wash.
- Bake for 18-20 mins or until golden.
- Stir orange juice into icing sugar to form a glaze; brush over hot scones then sprinkle with toasted almonds.
- Let stand 5 mins for glaze to set then --
This is a very good scone recipe. It was not quite as sweet as I like so next time I will just add a little more brown sugar...not much. The texture was scone like. The slight orange flavor was wonderful. I did not have nor could I find the berries required so I used blueberrys which were great.I made this for the october PAC11.Thanks for your 3 recipes