Berry, Almond, & Orange Scones

Dominique353's Note:

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.

• Total Time: 33 mins
• Prep Time: 15 mins
• Cook Time: 18 mins

Ingredients:

Serves: 12

Yield: 12.0 scones

• 2 cups all-purpose flour
• ¼ cup light brown sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¼ cup cold unsalted butter , cut into 1/2-inch cubes
• 1 cup saskatoon berries
• ¾ cup half-and-half cream
• 2 large eggs
• ½ tablespoon orange zest
• 1 teaspoon almond extract
• 2 tablespoons fresh orange juice
• ½ cup icing sugar
• ¼ cup sliced almonds , toasted

Directions:

1. Preheat oven to 375F.
2. In a large bowl, stir together flour, brown sugar, baking powder, & salt.
3. Cut cubed butter into flour mixture until it resembles coarse crumbs.
4. Add berries & toss gently.
5. In a separate bowl, lightly whisk together cream, 1 egg, orange zest, & almond extract.
6. Add wet mixture to berry mixture & stir until the combined mixture just holds together.
7. Turn dough onto lightly floured surface & knead gently for approximately 10 seconds.
8. Divide dough in half & shape into 2 6-inch rounds. Then cut each round into 6 wedges.
9. Place wedges on a parchment-lined baking sheet allowing space for scones to expand when cooking.
10. Whisk remaining egg with a bit of milk or water and brush each scone with the egg wash.
11. Bake for 18-20 mins or until golden.
12. Stir orange juice into icing sugar to form a glaze; brush over hot scones then sprinkle with toasted almonds.
13. Let stand 5 mins for glaze to set then --
14. Enjoy!

Reviews

[Chef 1086570]

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