Moist Blackberry and Blueberry Scones with Honey Butter Glaze

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Moist and flavorful Blackberry and Blueberry Scones are topped with a warm Honey Butter glaze for an indulgent breakfast or dessert.

One of my favorite blogs ever, Jess at Life’s Simple Measures, posted this recipe from a delectable Blackberry Scones with Honey Butter. Be sure to check her blog pictures out of these because they are so delicious looking.

Blackberry Scones with Honey Butter Glaze

I have so many of her recipes bookmarked to try. Previously I have made the Cookie Dough Fudge that I found at her blog and it was so tasty. Many thanks to Jess for this recipe!

Blackberry and Blueberry Scones with Honey Butter

Blackberry and Blueberry Scones with Honey Butter

Moist and flavorful Blackberry and Blueberry Scones are topped with a warm Honey Butter glaze for an indulgent breakfast or dessert.
4.50 from 2 votes
Prep Time 10 mins
Cook Time 19 mins
Total Time 29 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 scones
Calories 336 kcal

Equipment

  • Baking Sheet
  • Parchment Paper Sheets

Ingredients
  

For the Blackberry Scones:

  • 1 Tablespoon lemon juice
  • 1 cup heavy whipping cream
  • 3-1/2 cup all purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter cold and cut into chunks
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 1/2 cup blueberries frozen or fresh
  • 1/2 cup blackberries frozen or fresh
  • 1 Tablespoon Milk or cream for brushing

For the Honey-Butter Glaze:

  • 1/3 cup honey
  • 1/4 cup unsalted butter

Optional:

  • sparkling sugar to sprinkle on top after glazing

Instructions
 

  • Put lemon juice into a liquid measuring cup and add heavy whipping cream to the 1 cup mark. Let stand for a few minutes to make soured cream.
  • Heat oven to 425°F. Arrange oven rack to upper third position. Line a baking sheet with parchment paper; set aside.
  • In a food processor, add flour, sugar, salt, baking powder, and baking soda and blend briefly. Add butter and pulse to make coarse mixture. Turn out mixture to a large bowl and make a well in the center. Add egg, vanilla extract, and enough soured cream to make a soft but firm dough. Gently fold in blackberries and blueberries.
  • Turn out dough to lightly floured surface and knead briefly to make a firm dough. Pat out dough into 1-inch thick circle. Cut dough into wedges or rounds and place on prepared baking sheet. Brush each scone with milk or cream.
  • Bake 16 to 19 minutes or until scones are nicely browned.
  • While scones are baking, make the glaze by heating honey and butter in a liquid measuring cup until melted mixture is simmering (about 1-1/2 minutes). Brush scones with honey-butter glaze as they come out of the oven. Let scones cool for about 15 minutes before brushing on honey-butter glaze once more. Since these scones are so moist, I recommend storing them in the fridge and reheating until warm.

Notes

I used 1 cup of frozen blackberries and omitted the blueberries only because I had a lot of blackberries to use up. I think it was tasty using only blackberries, but I think I would have liked the combo of the two as well.
I sprinkled a bit of sugar crystals on after the glaze to give it a little sparkle, but this is optional.
These scones are extremely moist. At first I kept my scones covered in a Tupperware on the counter top but this led to the scones almost being too moist, so I transferred them to the fridge and reheated when someone was ready to eat one.
As seen in one of the photos, I had a honey butter compound that was not melted and used that on the scones. This would be a great alternative to the glaze if you wanted to avoid the stickiness factor.
Recipe from Life’s Simple Measures.

Nutrition

Serving: 1sconeCalories: 336kcalCarbohydrates: 31gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 79mgSodium: 299mgPotassium: 70mgFiber: 1gSugar: 18gVitamin A: 805IUVitamin C: 3mgCalcium: 105mgIron: 1mg
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11 Comments

  1. Omgosh, thank you so very much for the kind words!

    I'm so happy to see you made these, I hope you liked them as much as I did. I made mine a little too big but yours look beautiful! You're right though, they are EXTREMELY moist and keep so for a good number of days.

    Happy baking!

    1. Thank you for stopping by Jess 🙂 I appreciate all the beautiful and tasty recipes you post on your blog.

  2. These look amazing!!! I might have to try my hand in the kitchen. I tried to use your contact page, but it keeps giving me errors. I am trying to start a new linky party on Mondays. What information would you need from me to get listed on your directory? Thank you so much, have a great rest of your night

    1. Hi Kat – Please leave a link in a comment or email me at [email protected] with the link and I will have a look. Sorry about the contact page not working, but thank you for letting me know! I will look into fixing it asap.

    1. Thank you Cathy. I hope you try them and let me know what you thought. I'm off to check out your blog. Thanks for coming by 🙂

  3. YUM! I am drooling thinking about this and a hot cup of coffee for a Monday Morning breakfast that may just start a week off PERFECT!

  4. These are delicious. I used all blackberries in mine. I will definitely be making these again. Thanks for the recipe – Nancy