Partridgeberry Orange Scones. Delicious citrus flavour and fragrance meet tart pops of partridgeberries or cranberries in these amazing brunch scones.
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender. You can also just rub the butter into the dry ingredients using your hands like Nan did. Cranberries can be substituted for the partridgeberries if they are unavailable.
It was actually Cranberry Orange muffins that gave me the idea for these scones. Since partridgeberries are like a more intensely flavoured cranberry I thought they would work really well.
I was right. The citrus flavour and aroma paired perfectly with the tart berries. I know my mom in articular would absolutely love these. I must remember the next time we do brunch.
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- 3 cups flour
- ¾ cup sugar
- 3 tsp baking powder
- ½ tsp salt
- ¾ cup butter
- 1 1/2 cups partridgeberries or small cranberries
- Zest of two oranges
- ½ cup orange juice
- 2 tsp vanilla extract
- ½ cup undiluted evaporated milk
In a food processor, combine the flour, sugar, baking powder and salt.
Cut in the butter until mixture resembles a fine meal. Remove to a large bowl and toss in the partridgeberries and orange zest. Make a well in the center of this mixture.
Mix together the orange juice, vanilla extract and milk. Pour into the well and mix only enough to form a dough ball.
Roll to 1 inch thickness and cut out scones in trianges or with a biscuit cutter and place on parchment lined baking sheet. Brush an egg wash (1 egg whisked with 1 tbsp water) over the tops and sprinkle surfaces with sugar.
Bake at 375 degrees F for 25- 35 minutes or until golden brown. Baking time will vary depending on the size of your scones. This recipe makes 12 large scones.
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