Rosemary Scones with Fresh Berries and Grand Marnier Cream ►
This glorified shortcake is made with raisin scones, fragrant with fresh rosemary and filled with fresh berries. It is topped with Grand Marnier-flavored whipped cream. Blackberries are suggested below; use the best of your favorite fresh berries you find at the market.
- All-Purpose Flour - 2-1/2 cups
- Baking Powder - 2 teaspoons
- Sugar - 1/4 cup, plus sugar for sprinkling
- Salt - 3/4 teaspoon
- Unsalted Butter - 1/3 cup, cold, cut into small pieces
- Eggs - 4
- Egg Yolk - 1
- Heavy (whipping) cream - 3/4 cup
- Rosemary - 3 tablespoons, chopped
- Golden Raisins - 3/4 cup
- Milk - 2 tablespoons
- Blackberries - 8 cups, fresh (alt. other berries)
- Sugar - 1-1/2 cup
- Lemon Juice - 1/2 lemon
- Brandy - 2 tablespoons
- Vanilla Extract - 1 teaspoon, pure
- Grand Marnier Cream
- Heavy (Whipping) Cream - 2 cups
- Sugar - 1/2 cup
- Grand Marnier - 2 tablespoons (alt. other orange liqueur)
- Confectioner’s Sugar - Sifted, for dusting
- Rosemary - 8 to 10 sprigs
To make the scones: Preheat the oven to 350 F. Line baking sheets with parchment paper, or butter the sheets. Combine the flour, baking powder, the 1/4 cup sugar, and the salt in a medium bowl. Cut in the butter with a pastry blender or your fingers until the mixture is the texture of coarse corn meal. In another bowl, beat together 2 of the eggs, the egg yolk, the cream, and the rosemary. Add the raisins to the dry ingredients. Add the liquid ingredients to the dry ingredients and stir just until blended.
Using a medium ice cream scoop or large spoon, place 1/4-cup scoops of batter 2 inches apart on the prepared baking sheets. In a small bowl, beat together the 2 remaining eggs and the milk. Using a pastry brush, brush the dough with this mixture. Sprinkle lightly with sugar and let sit for 10 minutes. Bake for 10 to 12 minutes, or until lightly browned. Transfer to wire racks to cool slightly.
To prepare the fruit: Combine all of the ingredients in a large bowl. Remove 2 cups of the mixture and puree in a blender or food processor. Return the puree to the bowl and toss gently to combine.
To prepare the cream: In a deep, medium bowl, beat the cream until thick. Add the sugar, then the liqueur. Beat until soft peaks form.
To serve: Split each warm scone horizontally. Place the bottom of each scone on a dessert plate and place a heaping spoonful of berries and juice on top of the scone. Place a generous spoonful of Grand Marnier cream on top of the berries. Dust the tops of the scones with confectioner’s sugar and lean a top against the berries and cream on each plate. Garnish each with a sprig of rosemary.