Monday, June 02, 2008

Blueberry-Blackberry Honey Butter-Glazed Scones

Honey Glazed Berry Scone
Originally uploaded by watchjennybake.
I was searching for a recipe to make to thank the people involved in a weeding project on the first day of summer in the library, and what is better than a scone that is stuffed with berries and glazed with honey? Yum.

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


David E. Galloway said...

*drools on keyboard* ZOMG, that looks scrumdiddilyumptious. I need to something nice for you in the future and earn one of these. *resumes drooling*

Meeta K. Wolff said...

blackberries - blueberries - simply berry good! looks great!

April said...

I have this book as well, and have only made a couple of things from it. I have been eyeballing this scone recipe for a while. Thanks for twisting my arm to make these soon!!

Chris said...

JENNY! Not scone related (although they do look divine) - I think we have the same dinnerware :p

Miss you & the FU,

Anonymous said...

You got my attention at "Stuffed with berries and glazed with honey" Sounds delicious!

Anonymous said...

Wow, that is one lucious looking scone!

AbFab said...

omg YUM!! that looks scrumptious, my dear. but then, i've always been a sucker for a good scone...

Anonymous said...

One tip I have, that my family has been doing for awhile now, with honey is
that you try different varieties each time you make the recipe so it never wears out.
Our favorite place to buy honey is from
Holy Food Imports