Monday, June 02, 2008
This recipe comes from Passion for Baking, a cookbook I was given for the holidays but haven't made a lot from yet. The recipes are beautifully presented with good tips and nice photographs.
The main trick this recipe uses is to add a glaze to a scone, to extend its shelf life. It makes sense that my favorite scone recipe has a cinnamon-sugar glaze. Most of the time I tend to make scones that are more appropriate for jam and clotted cream, but these are more along the lines of coffee house scones.
Blueberry-Blackberry Honey Butter-Glazed Scones
1 tbsp fresh lemon juice
1 cup, approximately, whipping cream
3 1/2 cups all-purpose flour
1/2 cup sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp baking soda
3/4 cup unsalted butter, cut into chunks
1 large egg
2 tsp pure vanilla extract
1/2 - 3/4 cup frozen blueberries
1/2 - 3/4 cup frozen blackberries
Milk or melted butter for brushing*
1/3 cup honey
1/4 cup unsalted butter
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. Line baking sheet with parchment paper.
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 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 are nicely browned, about 16-19 minutes.
Meanwhile, for glaze, heat honey and butter in a liquid measuring cup in a microwave until mixture is just simmering, about 1 1/2 minutes on HIGH, stirring after 45 seconds.
Brush scones lightly with honey-butter glaze as they come out of the oven. Let stand on baking sheet. Repeat with more honey-butter glaze, more generously, about 15 minutes later.
Makes 8-12 scones****
* I somehow missed this step, but this would have added more browning.
** I definitely just went the old-fashioned biscuit method for this step, which is rubbing the butter into the dry ingredients until sandy.
*** I stirred the berries into the crumbly mixture before adding the soured cream.
**** Okay, if you made 8 as I did, they are crazy huge scones. Try 12 or 16 for sure.
Categories: Blackberries, Blueberries, Honey, Scones
at 10:59 PM