Blueberry-Blackberry Honey Butter-Glazed Scones

A few years ago my mom gave me a baking cookbook that I love titled A Passion for Baking. My favorite recipe in this cookbook is the berry scones. I make them with a mixture of frozen blueberries, blackberries and raspberries (from a big bag I buy at Costco). This makes for a delicious summertime breakfast. These freeze well too, so I usually wrap a few individually and freeze them to take out for breakfast on work days.

The first time I made these scones I followed the recipe exactly as-is. Since then I have made these numerous times. The only change I made is that I now knead the dough and pat it down and then add the berries and push them down into the dough. I found the dough mixed with frozen berries messy and difficult to work with, so this way works better for me. I have made the scones both in wedges and rounds. This time I made them in rounds and I got about 16 scones out of the recipe.

The best thing about this recipe is how easy it is to make. The dough can be put together in a matter of minutes. If you use a pastry mat for the dough, clean up is a breeze. I usually use waxed paper taped to my table or work surface and just throw it out after to make things even simpler! These scones will have your friends and family in awe. They have a rich buttery taste which is complimented well with the addition of berries. The honey butter glaze adds a nice finish that will keep your guests remembering these scones. Give them a try, I guarantee you won't be disappointed!

Blueberry-Blackberry Honey Butter-Glazed Scones        

Recipe courtesy “A Passion for Baking” Cookbook

A double helping of berries makes these scones special. Almost any fruit would be delicious, but this mix of blue and black fruits is exceptional.

I love scones on day one. I still love them on day two and day three, but there is no ignoring the fact that they do start to dry out by then. The method of brushing them with a syrup of butter and honey once (as soon as they come out of the oven) and then again (about 15 minutes later) prolongs their freshness in a very sweet way, as evidenced in this recipe. The scones stay wonderfully most and flavorful for a good four days, and the sweetened crust is irresistible. This is a trick you can anoint on any sweet scone.

SCONES:

1 Tablespoon fresh lemon juice (approximately half a lemon)

1 cup whipping cream, approximately

3½ cups all-purpose flour

½ cup sugar

½ teaspoon salt

4 teaspoons baking powder

½ teaspoon baking soda

¾ cup unsalted butter, cut into chunks (1½ sticks of butter)

1 large egg

2 teaspoons pure vanilla extract

½ to ¾ cup frozen blueberries

½ to ¾ cup frozen blackberries or raspberries

FINISHING TOUCH:

Milk or melted butter, for brushing

GLAZE:

1/3 cup honey

¼ cup unsalted butter (½ stick)

Put lemon juice in a 1-cup measuring cup, pour in whipping cream to 1-cup mark, and let stand a few minutes to make soured cream.

Preheat oven to 425°F. Stack two baking sheets together and line top sheet with parchment paper. Arrange oven rack to upper third position.

In a food processer, add flour, sugar, salt, baking powder, and baking soda and blend briefly. Add butter and pulse to make a coarse, grainy mixture. Turn out mixture into a large bowl and make a well in center. Add egg, vanilla, and enough soured cream to make a soft but firm dough. Gently fold in berries.

Knead briefly on a lightly floured work surface, adding more flour, if required, to make a firm dough. Pat out to 1-inch thickness. Cut into wedges or rounds and place on prepared baking sheets. Brush each scone with milk or melted butter.

Bake until scones nicely browned, about 16 to 19 minutes.

Meanwhile, for Glaze, heat honey and butter in a liquid measuring cup in a microwave until mixture is just simmering, about 1½ minutes at high, stirring after 45 seconds.

Brush scones lightly with honey-butter glaze as they come out of the oven. Let stand on baking sheets. Repeat with more honey-butter glaze, more generously, about 15 minutes later.

Yield: about 8 to 12 scones.

1 1/2 sticks butter cut into chunks

Flour mixture & butter

Add the wet ingredients

Mix together

The berries that I used

2 cups frozen berries

Dough patted down to 1-inch thickness

Press the berries into the dough, or mix them in the dough before patting it down

Make the scones into wedges or rounds - I used a glass to make the rounds

Place scones on parchment paper covered cookie sheets

Brush milk on top of scones

Honey and butter

Glaze after being microwaved for 1 1/2 minutes

Scones right out of the oven

Scones brushed with honey butter glaze

Photos by JoJo