Orange Cranberry Biscones with Blackberry Coulis

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This delicious biscone is a brunch item I make every year just before Christmas, it's fluffy and decadent with a blackberry coulis to finish for a lovely presentation.

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  • 12
  • Average
  • 45 mins
  • 14 mins
  • Budget Friendly

Ingredients

  • 1 & ½ cups Frozen Cranberries
  • 4 cups all-purpose flour
  • 6 tablespoons light brown sugar
  • 4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup butter
  • 1 tablespoon finely shredded orange peel
  • 16 ounces sour cream
  • 2 egg yolks, beaten (reserve the whites for later)
  • *2 egg whites mixed with 1t water
  • Glaze:
  • 2 cups powered sugar
  • 2 tablespoons orange juice
  • 2 tablespoons water
  • Blackberry Coulis:
  • 2 cups frozen marion blackberries
  • 1/2 cup granulated sugar

Preparation

Step 1

Stir together flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Step 2

Toss the frozen cranberries and orange peel with the flour mixture.

Step 3

Make a well in the center of the flour mixture. Stir together the sour cream and egg yolk in a separate bowl. Add all at once to the flour mixture. Mix gently with a wooden spoon until combined (mixture will seem dry)

Step 4

Turn out onto a lightly floured surface. Quickly knead by gently folding and pressing for 10-12 strokes or until dough comes together.

Step 5

Separate the dough into 12 equal portions. Make balls with them and place onto ungreased baking sheets, at least 2 inches apart.

Step 6

Now take the egg white mixed with water and with your hands rub the tops and partly down the sides of your dough balls to help with a shine and browning.

Step 7

Bake at 400 for 12-14 minutes or until lightly brown. Cool on a wire rack.

Step 8

When biscones are cool brush with a glaze of 2 cups powdered sugar, 2 tablespoons orange juice and 2 tablespoons water.

Step 9

To make the blackberry coulis heat the blackberries in a non-stick saucepan with the granulated sugar until the sugar is smooth, no longer grainy. While cooking use a brush dipped in water to push the sugar away from the sides of the pan. Using a fine strainer push what you can through into a bowl and discard what's left in the strainer.

Step 10

Before serving let the blackberry coulis cool a bit and when ready just spoon some on to your biscones and fresh blackberries are always nice for serving.

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The blackberry coulis can be made in advance and kept refrigerated for 1-2 weeks.

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