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.
| Servings | Prep Time |
| 14 scones | 10 minutes |
| Cook Time | Passive Time |
| 14 minutes | 10 minutes |
|
|
|
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.
|
Ingredients
- 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
Servings: scones
Instructions
- 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.
Orange Glaze
- 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.
Leave a Reply