When I get a new ingredient to bake with, I’m always eager to call my friend Suzy to help me create new recipes. She’s the ideal friend to test and taste since she’s always honest and will tell me what she really thinks. Yesterday, still soaring with excitement after my successful dinner incorporating Zereshk (barberries), I couldn’t wait to use these tart zingers for something sweet. I’d been kind of obsessed with the idea since Monday.
As always, Suzy was as enthusiastic as I to create something new, especially something sweet! We baked two delightful treats yesterday, Barberry Orange Glazed Scones and Barberry Biscotti and both were hits. The barberries lent a not-so-subtle hint of tartness to the sweet cookies. We made the scones a tad sweeter than most in order to handle the sourness of the barberries. If you’ve never had barberries before, you might detect a hint of lemon in these treats. If you don’t have or want to order barberries online, you can substitute chopped cranberries.
Enjoy!
| Servings | Prep Time |
| 14 scones | 10 minutes |
| Cook Time | Passive Time |
| 14 minutes | 10 minutes |
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Barberries and orange zest compliment a sweet pastry in these flaky scones. A drizzle of orange glaze mellows the tartness from the berries just perfectly. Enjoy with a cup of tea in the afternoon or with coffee in the morning. Make a big batch and store some in the freezer for an impromptu gathering with friends.
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- 2 cups flour white
- 1/2 cup sugar
- 1 tbs baking powder
- 1/2 tsp salt
- 1/2 cup light cream
- 1 whole egg
- 2 tsp orange zest
- 1 tsp vanilla extract
- 1 stick butter salted
- 1/2 cup barberries soaked for ten minutes, sauted in 1 tbs butter with 1 tsp sugar and cooled
- 1 tsp sugar
- 1 tbs butter cold and cubed
- 1 cup confectioners sugar
- 2 tbs orange juice
- Pre-heat the oven to 400 degrees. Prepare a baking sheet with parchment paper.
- Using a food processor (or your hands) fitted with a steel blade, mix the flour, granulated sugar, salt and baking powder.
- In a smaller bowl, whisk the egg with the cream and vanilla and zest.
- Add the cubed butter to the flour and pulse until butter is crumbled. Add the egg mixture and pulse until just combined.
- Place dough on a clean surface and fold the barberries into the dough careful not to mix too much.
- Drop the dough using a large cookie dough utensil or spoon onto the prepared baking sheet. Space the scones about 2 inches apart fitting 14.
- Bake until bottom is golden and edges are set for approximately 14 minutes.
- in a small bowl, place 2 tablespoons orange juice. Mix with one cup confectioners sugar until smooth.
- When the scones have cooled, drizzle with orange glaze.
Suzy says
Very easy to prepare and delicious! Had one with my coffee this morning!
Alison says
So simple! I had to make another batch today and they were even better!
Alison recently posted…Busily Baking with Barberries
Mindy says
This sounds delicious ! Nice blog and great pics, thanks.
Alison says
Thanks so much Mindy! I’ll have to visit yours.
Elena Vo says
My mouth is watering just by looking at these pictures! Will have to try this recipe out sometime soon!
Alison says
My ten year old can’t get enough of these barberry scones!
Sun says
Another great recipe! Can’t wait to get these berries and to try to make these!