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

Ingredients

• 1 quart heavy cream
• 1 orange, zest of
• 1/2 cup honey
• 1 pinch salt
• 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
• 3/8 cup cold unsalted butter, cubed
• 1 1/2 cups fresh mixed berries, washed and dried (e.g. blueberries, raspberries, blackberries)
• 3/4 cup buttermilk (leftover from orange butter)

Recipe

• 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°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.