Berry Scones with Orange Honey Butter
- Level: Easy
- Yield: 6 large scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1017
- Total Fat
- 73
- Saturated Fat
- 45
- Carbohydrates
- 83
- Dietary Fiber
- 4
- Sugar
- 34
- Protein
- 12
- Cholesterol
- 224
- Sodium
- 792
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
Orange Honey Butter:
1 quart heavy cream
Zest of 1 orange
1/2 cup honey
Pinch salt
Berry Buttermilk Scones:
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling scones
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 stick cold unsalted butter, cubed
1 1/2 cups fresh mixed berries (e.g. blueberries, raspberries, blackberries), washed and dried
3/4 cup buttermilk, (leftover from orange butter), plus more to brush scones
Directions
- You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.
- In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.
- For the scones:
- Preheat oven to 400 degrees F.
- In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.
- Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.
- Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.
- Serve warm with the Orange Honey Butter.