Orange Cranberry Biscones with Blackberry Coulis
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.
- 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
- 2 cups powered sugar
- 2 tablespoons orange juice
- 2 tablespoons water
- Blackberry Coulis:
- 2 cups frozen marion blackberries
- 1/2 cup granulated sugar
Level of difficulty Average
Preparation time 45mins
Cooking time 14mins
Cost Budget Friendly
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.
Toss the frozen cranberries and orange peel with the flour mixture.
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)
Turn out onto a lightly floured surface. Quickly knead by gently folding and pressing for 10-12 strokes or until dough comes together.
Separate the dough into 12 equal portions. Make balls with them and place onto ungreased baking sheets, at least 2 inches apart.
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.
Bake at 400 for 12-14 minutes or until lightly brown. Cool on a wire rack.
When biscones are cool brush with a glaze of 2 cups powdered sugar, 2 tablespoons orange juice and 2 tablespoons water.
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.
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.
The blackberry coulis can be made in advance and kept refrigerated for 1-2 weeks.