Blueberry-Blackberry Honey Butter-Glazed Scones

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READY IN: 1hr 4mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Preheat oven to 425°; stack two baking sheets together and line the top sheet with parchment paper.
  • Arrange oven rack to upper third position.
  • In a food processor, 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 the 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 are nicely browned, about 16-19 minutes.
  • 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.
  • Brush scones lightly with honey-butter glaze as they come out of oven.
  • Let stand on baking sheets; repeat with more honey-butter glaze, more generously, about 15 minutes later.
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