Blackberries -- Orange Scone Berry Cakes

Recipes on this page were developed or tested by Cece Sullivan of the Times food staff and were evaluated by staff members.

The following recipe is from "Northwest Bounty" by Schuyler Ingle and Sharon Kramis.

ORANGE SCONE BERRY CAKES 8 servings; approximate preparation time 30 minutes

2 cups flour (less 2 tablespoons)

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons plus 1/2 cup sugar, divided

1/3 cup butter

1 egg, beaten

1 cup whipping cream, divided

2 tablespoons melted butter

1 tablespoon grated orange peel

1/2 teaspoon vanilla

1 tablespoon powdered sugar

1 quart sweetened berries (a combination of different blackberries, or blackberries and raspberries)

1. Stir together the flour, baking powder, salt and 2 tablespoons sugar. Rub in the butter until well blended. Combine the egg and 1/2 cup cream and add to the flour mixture. Mix until just blended together.

2. Turn out on a lightly floured board and knead for 1 minute. Roll out to a rectangle 8 inches wide and 1/4-inch thick. Brush with melted butter. Combine 1/2 cup sugar and the orange peel; sprinkle on the dough. (Use all of the sugar amount; the sugar bakes to a nice crunchy layer.) Roll up jelly-roll fashion, sealing the edge. Cut into 1 inch slices.

3. Place the scone cakes on an ungreased baking sheet; press down lightly on each cake. Bake in a preheated 425-degree oven 15 minutes. Cool on a rack.

4. Whip the remaining 1/2 cup cream with the vanilla and powdered sugar. Spoon the berries onto the scone and top with the cream.

Data per serving Calories 421 Protein 5g Fat 23g Carbohydrates 49g Sodium 520mg Saturated fat 14g Monounsaturated fat 7g Polyunsaturated fat 1g Cholesterol 99mg