Blueberry Blackberry Honey Butter Glazed Scones Recipes

BLUEBERRY SCONES

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries., Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

BLUEBERRY-BLACKBERRY HONEY BUTTER-GLAZED SCONES

Steps:

• Put lemon juice in a 1 cup measuring cup, pour in the whipping cream to 1 cup mark, and let stand a few minutes to make soured cream.
• Preheat oven to 425°; stack two baking sheets together and line the top sheet with parchment paper.
• Arrange oven rack to upper third position.
• 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 out mixture into a large bowl and make a well in the 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, heat honey and butter in a liquid measuring cup in a microwave until mixture is just simmering, about 1 1/2 minutes at HIGH, stirring after 45 seconds.
• Brush scones lightly with honey-butter glaze as they come out of oven.
• Let stand on baking sheets; repeat with more honey-butter glaze, more generously, about 15 minutes later.