Black and Blue Scones with Honey-Butter Glaze

Scones are some of my favorited baked goods. They are wonderfully dense, chewy and when they are done right have a perfect crumb and crispy edge with just a hint of sweetness. Over the years I have tried my hand at homemade scones, but they have always turned out somewhat disappointing. Most fell so short I doubt Merry Berry or Paul Hollywood would even grant them the title of scone.

However, this month I have been very busy with work and not wanting to miss scone month I just decided to use the first recipe I found on Pinterest that had a pretty picture. I ordered the ingredients online in-between meetings without even really reading the recipe. Normally this leads to one of two results: 1. an enormous amount of work and a super complicated recipe which I curse myself for even trying. or 2. a huge Pinterest fail that comically looks nothing like the original. (I lied these normally both happen simultaneously)

But this month, the baking gods were generous and this recipe turned out not only to be relatively simple, but also better than any previous scone attempt I have ever made.

Ingredients:

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

Directions:

1. 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.

2. 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.

3. 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.

4. 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.

5. Bake 16 to 19 minutes or until scones are nicely browned.

6. 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.

Yield: 1 dozen scones