Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 29

28

Preheat the oven to 450°F.

Prepare the filling by combining the jelly, chopped apple,brown sugar, cinnamon, and nuts.Blend lightly until themixture becomes a spreadableconsistency.

For the dough, in separate bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter until the mixture is crumbly. Roll out the dough on parchment paper into a 10-by-20-inch rectangle. Spread the filling over half of the dough, starting from a short end, then carefully fold the other half of the dough over the filling. Press the edges firmly together with a floured fork.

Transfer the scone to an ungreased baking sheet, parchment paper all. Trim off the excess paper and brush the top of the scone with egg white or milk then sprinkle lightly with coarse sugar. Bake until golden brown, 20 to 25 minutes. Cut into squares and serve warm.

MAKES 8 SCONES

FILLING

3⁄4 cup wild berry jelly or jam

1⁄2 cup finely chopped apple 3 tablespoons brown sugar

1⁄2teaspoon groundcinnamon

1⁄4cup chopped walnuts

DOUGH

2 cups all-purpose flour4 teaspoons baking powder

1 tablespoon sugar

Pinch of salt5 tablespoons butter Beaten egg white or milk,

for brushingCoarse sugar, for sprinkling

North Star Scones