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.
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
- Baking Sheet
- Parchment Paper Sheets
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
- sparkling sugar to sprinkle on top after glazing
- 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.