Name: Linda’s Berry Scones With Lemon Glaze and Devonshire Cream
Ingredients: 2 cups (500 mL) all-purpose flour; ½ cup (125 mL) whole wheat pastry flour or all-purpose flour; 4 tsp (20 mL) baking powder; ½ tsp (2 mL) salt; ½ cup (125 mL) cold unsalted butter, cut in ½-inch (1 cm) cubes; ½ cup (125 mL) dried cranberries, blueberries or mixture of both, plus 24 berries for topping; ½ cup (125 mL) pecans, finely chopped; 1 tsp (5 mL) lemon zest, finely chopped; 1 cup (250 mL) buttermilk; 1 egg, lightly beaten; 2 tsp (10 mL) maple syrup; 2 tsp (10 mL) liquid honey; 1 cup (250 mL) icing sugar; 2 Tbsp (30 mL) lemon juice; 1 cup (250 mL) whipping cream; ¼ - ½ cup (60 to 125 mL) mascarpone cheese; 1 - 2 tsp (5 to 10 mL) maple syrup

Linda’s Berry Scones With Lemon Glaze and Devonshire Cream

Need we say more? Your weekend brunch or afternoon tea will never be the same.

Courtesy of Linda Collins, Waterloo, ON

Yields: about 20 small scones, ½ cup (125 mL) glaze and 2 cups (500 mL) cream

ingredients

Scones

cups (500 mL) all-purpose flour

cup (125 mL) whole wheat pastry flour or all-purpose flour

tsp (20 mL) baking powder

tsp (2 mL) salt

cup (125 mL) cold unsalted butter, cut in ½-inch (1 cm) cubes

cup (125 mL) dried cranberries, blueberries or mixture of both, plus 24 berries for topping

cup (125 mL) pecans, finely chopped

tsp (5 mL) lemon zest, finely chopped

cup (250 mL) buttermilk

egg, lightly beaten

tsp (10 mL) maple syrup

tsp (10 mL) liquid honey

Lemon Glaze

cup (250 mL) icing sugar

Tbsp (30 mL) lemon juice

Devonshire Cream

cup (250 mL) whipping cream

- ½ cup (60 to 125 mL) mascarpone cheese

- 2 tsp (5 to 10 mL) maple syrup

Ingredient Substitution Guide

directions

Step 1

In large bowl, mix together all-purpose flour, whole wheat pastry flour, baking powder and salt. Add cubed butter. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Fold in cranberries, pecans and lemon zest. Set aside.

Step 2

In small bowl, using fork, whisk together buttermilk, egg, maple syrup and honey. Add buttermilk mixture to flour mixture; using fork, gently mix together. (Dough will come together easily.) Cover and refrigerate for at least 30 minutes or overnight. (Dough can also be frozen.)

Step 3

Place dough on floured work surface and sprinkle with flour. Pat dough into roundish shape, 1 inch (2.5 cm) thick. Using cookie cutter or small glass, cut out 2-inch (5 cm) rounds, rerolling scraps as necessary. Lightly press 1 berry into centre of each scone.

Step 4

Arrange scones ½-inch (1 cm) apart on parchment paper–lined baking sheet, at. Bake in 375°F (190°C) oven until tops are light golden colour,18 to 20 minutes. Let cool.

Step 5

Gradually, in several additions, whisk lemon juice into icing sugar.

Step 6

Drizzle glaze onto cooled scones, keep centre berry uncovered. Glaze will drip down. Let set for a few minutes; transfer scones to serving plate.

Step 7

Using electric mixer, beat whipping cream on high speed until soft peaks form.

Step 8

Add ¼ cup (60 mL) of the mascarpone and the maple syrup to taste; beat until stiff peaks form. Add up to ¼ cup (60 mL) more mascarpone for more tartness and denseness.

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