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.
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
- ½ cup sugar
- ½ teaspoon salt
- 4 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup unsalted butter cold and cut into chunks
- 1 large egg
- 2 teaspoon vanilla extract
- ½ cup blueberries frozen or fresh
- ½ cup blackberries frozen or fresh
- 1 Tablespoon Milk or cream for brushing
For the Honey-Butter Glaze:
- ⅓ cup honey
- ¼ 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
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!