Categories: Blackberries, Blueberries, Breakfast, Scones

Ingredients

• 1 tablespoon fresh lemon juice
• 1 cup whipping cream
• 3 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, cut into chunks
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/2-3/4 cup frozen blueberries
• 1/2-3/4 cup frozen blackberrie (or raspberries)

Directions

1. Put lemon juice in a 1 cup measuring cup, pour in the whipping cream to 1 cup mark, and let stand a few minutes to make soured cream.

2. Preheat oven to 425°; stack two baking sheets together and line the top sheet with parchment paper.

3. Arrange oven rack to upper third position.

4. In a food processor, add flour, sugar, salt, baking powder, and baking soda and blend briefly.

5. Add butter and pulse to make a coarse, grainy mixture.

6. Turn out mixture into a large bowl and make a well in the center.

7. Add egg, vanilla, and enough soured cream to make a soft but firm dough.

8. Gently fold in berries.

9. Knead briefly on a lightly floured work surface, adding more flour, if required to make a firm dough.

10. Pat out to 1-inch thickness.

11. Cut into wedges or rounds and place on prepared baking sheets.

12. Brush each scone with milk or melted butter.

13. Bake until scones are nicely browned, about 16-19 minutes.

14. Meanwhile, heat honey and butter in a liquid measuring cup in a microwave until mixture is just simmering, about 1 1/2 minutes at HIGH, stirring after 45 seconds.

15. Brush scones lightly with honey-butter glaze as they come out of oven.

16. Let stand on baking sheets; repeat with more honey-butter glaze, more generously, about 15 minutes later.

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