PRIZE WINNING ORANGE SCONES WITH BERRIES AND CREAM
Source: Scones, Muffins, and Tea Cakes: Breakfast Breads and Teatime Spreads by Heidi H. Cusick
Makes 8 scones

FOR THE SCONES:
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5 1/2 tablespoons unsalted butter, chilled and cut into pieces
1 extra large egg, beaten
1/2 cup heavy (whipping) cream
2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon orange zest
FOR THE BERRIES AND CREAM:
7 cups fresh berries, washed and dried
1/4 to 1 cup granulated sugar
1 1/2 cups heavy (whipping) cream
2 teaspoons granulated sugar

TO PREPARE THE SCONES:
Preheat the oven to 425 degrees F. Lightly grease baking sheet and set aside.

In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender cut the butter into the dry ingredients until it resembles coarse cornmeal.

In a small bowl, combine the egg and 1/2 cup heavy cream and add to the flour mixture. Mix until just blended together.

Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4x8-inches.

Brush the dough with the melted butter. Sprinkle with the sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers. Cut the roll into eight 1 3/4-inch thick slices. Lay slices down sideways on the prepared baking sheet.

Bake for 12 to 15 minutes, or until scones are golden.

TO PREPARE THE BERRIES AND CREAM:
Slice the strawberries and place in a large pretty bowl with other whole berries, if available. Sprinkle with sugar and refrigerate for 1 to 2 hours.

Whip the 1/4 to 1 cup heavy ream and stir in sugar to lightly sweeten.

To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream.