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.
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!
-I used 1 cup of frozen blackberries and omitted the blueberries only because I had a lot of blackberries to use up and no blueberries in the fridge. 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.
Blackberry Scones with Honey Butter
Makes 1 dozen scones (I made mine a bit larger so I got less)
- Blackberry-Blueberry Scones:
- 1 tbsp. lemon juice
- 1 c. heavy whipping cream
- 3-1/2 c. all purpose flour
- 1/2 c. sugar
- 1/2 tsp. salt
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 c. cold unsalted butter, cut into chunks
- 1 large egg
- 2 tsp. vanilla extract
- 1/2 c. frozen blueberries
- 1/2 c. frozen blackberries
- Milk (for brushing)
- Honey-Butter Glaze:
- 1/3 c. honey
- 1/4 c. unsalted butter
- 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. Spray baking sheet with nonstick cooking spray or line 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 blueberries and blackberries.
- 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.
- 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.