Orange Scones with Strawberries and Cream
2 C. all-purpose flour, sifted
1 T. baking powder
1 t. salt
2 T. granulated sugar
5 1/2 T. unsalted butter (cold)
1 extra-large egg, beaten
1/2 C. whipping cream
2 T. unsalted butter, melted
1/2 C. granulated sugar
1 T. orange zest
Strawberries and Cream
6-8 C. fresh strawberries, washed and dried
3/4 to 1 C. granulated sugar
1 to 1 1/2 C. whipping cream – whipped and lightly sweetened with granulated sugar
Preheat oven to 425° F. In a small bowl, stir together flour, baking powder, salt and sugar.
Add the cold butter, cutting it into the flour mixture with 2 knives. In a separate small bowl, combine beaten egg and cream. Add egg mixture to the flour, and mix until just blended together. Turn out onto a lightly floured board and knead for 1 minute.
Roll dough into a rectangle approximately 4 inches by 8 inches. Brush dough with melted butter and sprinkle with sugar and orange zest.
Roll up dough, jellyroll style and seal long seam by pinching together. Cut the roll into eight 1-inch-thick slices. Lay slices down sideways on a lightly greased baking sheet and bake for 12 to 15 minutes or until golden brown.
Slice strawberries and sprinkle with granulated sugar, refrigerate for 1 to 2 hours.
To serve: Heap spoonfuls of sliced strawberries over scone and top with whipped cream.
Yield: 8 scones.