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 |
