Delicious citrus flavor and fragrance meet tart pops of partridgberries or cranberries in these amazing brunch scones.
Course
Breakfast/Brunch
Cuisine
British Inspired, Newfoundland Inspired
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings12large scones or 18 smaller scones
AuthorBarry C. Parsons
Ingredients
3cupsflour
¾cupsugar
3tspbaking powder
½tspsalt
¾cupbutter
1 1/2cupspartridgeberriesor small cranberries
Zest of two oranges
½cuporange juice
2tspvanilla extract
½cupundiluted evaporated milk
Instructions
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.