Berry Scones with Orange Honey Butter

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These are absolutely delicious. However they only get 4 stars because they were also extremely frustrating! Things didn't really work out quite how the recipe said they would- for one thing, they needed more than 3/4 cups buttermilk. I also wasn't able to mix in the berries without completely crushing them. And the butter-making process was a complete fiasco. But, in the end they turned out really, really tasty (if not as pretty as I might have liked.

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Best scones I've ever tasted. The butter is easy to make and adds an extra layer of flavor to the already delicious scone.

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It is a very good recipe if you know how decipher some of the quantities like 3/4 of the orange butter, so I decided to use 1/2 of a cup which are 6 tbls. Next time I'll use a little bit less.
Making the butter in the food processor is a mess and also a lot more of what the recipe needs so go with 1/2 of the recipe unless you will used for any other recipe but taste delicious.

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A splendid addition to brunch menus. And not hard to do!

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Didn't have berries so made Cheddar Cheese Dill Scones instead. Added more buttermilk (about 1 C. total, a cup of shredded cheddar and tablespoon of dill. Brushed the tops with the buttermilk and sprinkled with a light bit of seasoning salt. WOW...they were delicious!!!

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I've made this recipe twice and if I didn't know any better, I actually would've rated it a 4 or 5......BUT....I'm testing out scone recipes for an upcoming tea party and I tried Anne Burrell's cherry almond scone recipe. The recipe itself was far better written and the technique was better. Those scones LOOKED way way better - these don't look so pretty, although they do taste good. Also - make HER orange honey butter - she uses a stand mixer and it makes for a much better butter, no mess. So, because her technique for both the scone and butter were far superior, I have to go with only 3 stars. But it does taste good :

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Yes, the cream started oozing out of the processor. I blotted with paper towels and once it came to the whipped cream stage, I took half out ,made the butter and then made the additional butter. I'll buy myself a new larger processor. I used fresh berries. Frozen would have held up better but either way would work. I wanted a double batch so I made the recipe with the buttermilk from the cream and then made it again with store-bought buttermilk. I baked one scone from each batter right away and after I spooned the scones onto 2 baking pans, I put them in the fridge to bake later. I didn't cover them and hope they will bake up okay. Both test scones were good but I think I prefer the store bought buttermilk. I'm serving the scones tonight for company and will leave the butter out so that it's extra soft for spreading. I only gave the recipe 4 stars simply because I have tasted better scones in just one place...Hick's House in Utopia, Texas.

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I loved this and my friends did too! It was the best scone I ever had and I've been to Ireland!

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A-M-A-Z-I-N-G! This was an instant favorite and to this day, the most requested (and talked about recipe I make. Like the other reviewers, watching the cream turn into butter is pretty awesome. We have a Vitamix blender and it took about 2 minutes and no mess to make the butter and the get the buttermilk. And after the scones were gone (all the first day, the butter went a long way. Next time I will only use 1/2 quart of heavy cream since I don't need to keep THAT much delicious butter around.

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Best scones I've ever had! It was so amazing watching the cream turn to butter. I plan on playing around with this tecnique with other flavors.