Scones With Honey Butter

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 pint heavy cream
• 1 orange zest
• 1/4 cup honey
• 1 pinch salt
• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/8 cup cold cubed unsalted butter
• 1 cup fresh berries
• 3/4 cup buttermilk

Recipe

• 1 for the buttermilk and honey butter: combine the first 4 ingredients in a food processor and turn on high. the liquid will slosh, whip, and then separate after 4 minutes. when the mixture separates, stop processing and strain out the buttermilk--there should be exactly 3/4 cup, which is what you need for the scones. strain out the butter and squeeze dry.
• 2 for the scones: preheat the oven to 400 degrees.
• 3 in a food processor bowl add flour, sugar, baking powder, baking soda, and salt.
• 4 add cold butter cubes and pulse until you have a texture of coarse bread crumbs.
• 5 transfer to a large mixing bowl. toss berries (which have been washed and dried thoroughly) in a small amount of flour and add them to the mixture.
• 6 add the buttermilk and either toss with a fork or fold with a spatula to incorporate the berries without smashing them. mix to combine, but don't over mix.
• 7 drop spoonfuls of dough onto a parchment lined baking sheet. using a pastry brush, paint the tops of each scone lightly with buttermilk or a bit of milk and sprinkle with sugar.
• 8 bake until golden brown, and nice and puffy, about 10-15 minutes.
• 9 serve warm with orange honey butter.
• 10 notes: if you are making a scone with juice, add that after you do the buttermilk step. when i use fresh fruit juice, i don't put any sugar in the dough recipe because i think it makes it too sweet. you want to stick with small to medium scones here. large ones will be too dark outside and under cooked inside.