Recipe: The best dessert (or breakfast) to add to your long weekend menu

It might feel like fall is around the corner, but we still have about a month of summer to go. And while I’m an autumn lover at heart, I can’t help but relish the summertime season when I’m presented with a dessert (or breakfast!) like this. Our culinary team’s hand baked scones with strawberries and blackberry marmalade is a dish that presents beautifully and tastes even better, and we can’t think of a better time to try it than this long weekend. And because no dish is complete without a beverage, why not try pairing it with a dry sparkling rosé from the Niagara region? Our pick: 13th Street Cuvée 13 Brut Rosé.

Strawberry Scones

Marinated Strawberries

• 1 pint of strawberries, washed, cut in quarters
• 60 ml of sugar ( or to taste )
• ½ tsp of vanilla
• Zest of half orange
• Zest of half lemon

Directions

• Place all ingredients in bowl and let macerate for 20 minutes
• Take liquid from strawberries and cook until thickened, let cool
• Place liquid back with strawberries and let stand

Blackberry marmalade

• 85 g of brown sugar
• 2 pints of fresh blackberry
• 10 g lemon zest
• 10 g orange zest
• 14 g fresh ginger grated
• 170 ml of orange juice
• 28 g unsalted butter
• Kosher salt to taste
• 1 ps cinnamon stick

Directions

• Caramel brown sugar and butter cinnamon stick until golden brown
• Add lemon zest , orange zest , grate ginger lemon juice and orange juice
• Reduce to half then add fresh blackberry, kosher salt to taste
• Lower the heat and cook for another 2 minutes

Scones

• 361g unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 50g to 67g granulated sugar, to taste
• 1 teaspoon vanilla extract
• 301g to 340g heavy or whipping cream
• additional heavy cream, for brushing on scones
• coarse white sparkling sugar, for topping
• 2 jars of whipped devon cream

Directions

• Line a baking pan with parchment paper, and preheat the oven to 425°F.
• Whisk the flour, baking powder, salt, and sugar.
• Pour the vanilla over the mixture, and then pour the cream, stirring gently and adding just enough to make a dough.
• Lightly flour your work surface.
• Divide the dough in half, and pat each half into a 5 1/2″ circle about 3/4″ thick.
• Take each circle and brush with heavy cream.
• Lay your dough circles on the baking sheet, and then cut each into 6 wedges. Pull the wedges apart a bit, but leave them in a circular pattern with no less than 1 inch of space between each wedge.
• To help them rise, sit the pan of scones in the freezer for about 15 minutes.
• After 15 minutes, take them out of the freezer and bake for about 15 minutes until they are starting to brown. Ensure they are baked through.
• Remove the scones from the oven and let cool.
• Cut your scones in half and spread Devon cream on the bottom halves of the scones.
• Top with blackberry marmalade and strawberry mixture
• Place other half of scone on top of strawberries

 

Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.

Yield: 12 scones.

 

 

 

 

 

 

 

 

 

Bon appetit!