Tuesday, June 11, 2013

Olallieberry Cream Scones

With a few pounds of olallies left from our weekend adventure, I decided to try a riff on the Strawberry-Cream Scones I made for Greg's birthday last week. Another hit!!

Scone Dough
2 ½ C flour (I refrained from using whole wheat)
½ C organic granulated sugar
½ t baking soda
1 t baking powder
8 T cold butter, cut into small pieces
2/3 C heavy organic cream
1 C fresh olallieberries + 3 fresh berries per scone for stuffing
1 egg
1 T cream

In a large mixing bowl, combine the flour, sugar, baking soda and baking powder.

Using a pastry cutter, blend the butter into the dry ingredients until the dough resembles pea-sized chunks.

Add the cream and butter, using a spatula to form a ball. Gently knead in 1 C of olallieberries. The dough will turn a pretty purple color.

Transfer to a floured surface and gently press into a disc.

At this point, you can use a cookie cutter or simply cut the disc into wedges.

Gently slice each scone through the center with a floured knife.

Put 3 fresh olallieberries in the center. Replace the top on the scone and lightly pinch the sides closed.

Drizzle a tablespoon of cream on the tops of the scones. Preheat the oven to 400 degrees.

Bake at 400 degrees for 15-18 minutes. The scone will be nicely raised and slightly golden.

Remove the scones from the oven and set them on a wire rack to cool slightly while you make the olallieberry glaze.

Olallieberry Glaze
4 olallieberries, mashed
2 C powdered sugar
3 T heavy organic cream
1 T olallieberry juice

In a small bowl whisk together the berries, berry juice, powdered sugar and cream until you have a smooth glaze.

Pour 1 tablespoon of glaze over the top of each scone. Let set up and serve warm.

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