Blueberry-blackberry Honey Butter-glazed Scones

Total Time: 1 hr 4 mins Preparation Time: 45 mins Cook Time: 19 mins

Ingredients

• Servings: 8
• 1 tablespoon fresh lemon juice
• 1 cup whipping cream
• 3 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, cut into chunks
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/2-3/4 cup frozen blueberries
• 1/2-3/4 cup frozen blackberrie (or raspberries)
• milk or melted butter, for brushing
• 1/3 cup honey
• 1/4 cup unsalted butter

Recipe

• 1 put lemon juice in a 1 cup measuring cup, pour in the whipping cream to 1 cup mark, and let stand a few minutes to make soured cream.
• 2 preheat oven to 425°; stack two baking sheets together and line the top sheet with parchment paper.
• 3 arrange oven rack to upper third position.
• 4 in a food processor, add flour, sugar, salt, baking powder, and baking soda and blend briefly.
• 5 add butter and pulse to make a coarse, grainy mixture.
• 6 turn out mixture into a large bowl and make a well in the center.
• 7 add egg, vanilla, and enough soured cream to make a soft but firm dough.
• 8 gently fold in berries.
• 9 knead briefly on a lightly floured work surface, adding more flour, if required to make a firm dough.
• 10 pat out to 1-inch thickness.
• 11 cut into wedges or rounds and place on prepared baking sheets.
• 12 brush each scone with milk or melted butter.
• 13 bake until scones are nicely browned, about 16-19 minutes.
• 14 meanwhile, heat honey and butter in a liquid measuring cup in a microwave until mixture is just simmering, about 1 1/2 minutes at high, stirring after 45 seconds.
• 15 brush scones lightly with honey-butter glaze as they come out of oven.
• 16 let stand on baking sheets; repeat with more honey-butter glaze, more generously, about 15 minutes later.