Saskatoon Berry Scones
I love the flavour of almond with Saskatoons. These light and airy Saskatoon berry scones have just a light touch of almond flavour, with the crunch of toasted almonds, which adds to the texture of these delicate treats. I like using canned Saskatoon berries because I think they impart a stronger flavour and infuse their flavour into the dough better than fresh berries. My brother once told me that he judges all scones by some he had tasted up in Whitehorse in the Yukon. Once he tasted these Saskatoon almond scones he changed his benchmark. ☺
makes 8 scones
Ingredients
2 cups all-purpose flour
¼ cup sugar + 1 tsp for top
1 Tbsp baking powder
¼ tsp salt
1 Tbsp lemon zest
½ cup cold unsalted butter, cut into small pieces
¾ cup cream (whole or whipping)
1 Tbsp milk for brushing
1 large egg
1 tsp almond extract
1/3 cup canned Saskatoons (drained)
¼ cup slivered almonds
Glaze
1 cup icing sugar
½ tsp almond extract
1 Tbsp water
Directions
Heat the oven to 375°F and line a cookie sheet with parchment paper.
Mix together in a large bowl flour, sugar, salt, baking powder and lemon zest. Cut in the butter until the mixture is crumbly.
In a separate bowl, mix together cream, egg and almond extract. Add this to the flour mixture and stir just until dough comes together.
Turn out mixture onto a floured counter, working to bring the dough together.
Pat down and using the end of a chop stick, make small holes in the dough to push the Saskatoons into, being careful not to squish the berries. Continue folding over the dough on itself and adding Saskatoons until all the Saskatoons are added.
Pat dough into a 10 inch diameter circle. Brush with milk, sprinkle with sugar and almonds.
Cut into 8 wedges using a pizza cutter and place on a prepared pan with 2 inch separation between scones. Bake for 20 – 25 minutes. Cool before glazing
Glaze
Mix together ingredients and drizzle over cooled scones.
*Note - if you have a steam oven cook on Convection Steam at 400 degrees for 15 minutes.
