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1
Preheat oven to 375F.
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2
Line baking sheet with parchment paper.
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3
Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds.
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4
Add butter.
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5
Using on/off turns, process until mixture resembles coarse meal.
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6
Add 1 cup cream and orange peel.
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7
Process just until moist clumps form.
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8
Gather dough into ball; gently knead 5 turns.
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9
Roll out dough on floured surface to 3/4-inch-thick round.
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10
Using 3-inch-diameter cutter, cut out 3 rounds.
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11
Gather dough and reroll as needed to make 3 more 3-inch rounds.
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12
Arrange rounds on prepared sheet.
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13
Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.
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14
Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes.
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15
Cool 15 minutes.
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16
(Can be made 2 hours ahead.)
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17
Combine berries, 1/2 cup sugar, mint, and orange peel in medium bowl; stir to blend.
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18
Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
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19
Combine cream, vanilla, and remaining 3 tablespoons sugar in large bowl.
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20
Whisk until soft peaks form.
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21
Cut biscuits horizontally in half.
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22
Place 1 biscuit bottom in each of 6 bowls.
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23
Top each with berries, then sweetened whipped cream and biscuit top.
