Berry Scones With Orange Honey Butter Recipes

THE BEST GLAZED MIXED BERRY SCONES

Steps:

• Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
• In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
• Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it's the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
• In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
• Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't overmix or scones will be tough. Dough will be wet and shaggy.
• Fold in the berries and optional zest.
• Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
• Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it's being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
• With a large knife, slice round into 8 equal-sized wedges.
• Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip - try to make sure there are no exposed berries touching the baking sheet because they'll be prone to burning.
• Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
• Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren't getting too browned.
• Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
• In a small bowl, combine the confectioners' sugar and cream (or citrus juice).
• Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
• Evenly drizzle the glaze over the scones before serving.

TYLER FLORENCE'S BERRY SCONES WITH ORANGE HONEY BUTTER

Steps:

• 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.

SCONES WITH ORANGE BUTTER

Steps:

• Preheat oven to 475 degrees. For the orange butter, put butter in a bowl and cream. Fold in 3 teaspoons of grated orange zest. Add confectioners' sugar to butter, and beat until fluffy. Keep in refrigerator until ready to use. For the scones, place sifted flour in a bowl. Add pinch of salt, baking powder, granulated sugar and orange rind. Mix to incorporate air. Toss 6 ounces butter into flour and rub with fingertips until it resembles large flakes. Make well in the center. Whisk together 3 eggs and 2 cups milk and pour mixture into the center. With fingers of your "best" hand outstretched and stiff, mix in a full circular movement from the center to the outside of the bowl. This takes just seconds. Sprinkle some flour on the work surface, turn dough onto floured board. Pat dough into a round about 1-inch thick. Stamp into scones with a cutter. Whisk together egg and milk. Brush tops with egg wash and dip tops only in granulated sugar. Put onto a baking sheet and bake in preheated 475 degree oven for 10 to12 minutes or until golden on top.

HONEY ORANGE BUTTER

Steps:

• In a bowl, combine all ingredients well. Season with salt or more honey, as desired.

CINNAMON-ORANGE HONEY BUTTER

Steps:

• In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.

MANDARIN ORANGE SCONES WITH ORANGE BUTTER

Steps:

• In a small bowl, combine the flours, sugar, baking powder, orange peel and salt.
• Cut in butter until mixture resembles coarse crumbs.
• Combine the egg and milk in a separate bowl and then add to the crumb mixture.
• Fold in chopped mandarin oranges just until moistened.
• Mix together additional sugar and cinnamon.
• Turn dough onto a floured surface and knead gently 10 times.
• Pat into a 6 inch circle and then sprinkle with the cinnamon sugar mixture.
• Cut into eight wedges, separate and place onto a greased baking sheet.
• Bake at 400F for 15-20 minutes or until golden brown.
• Remove from pan to a wire rack.
• Prepare the orange butter by beating butter and marmalade together in a small bowl until fluffy.
• Serve the scones warm with the prepared butter.

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

SCONES WITH HONEY BUTTER

Steps:

• 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.
• For the scones: Preheat the oven to 400 degrees.
• In a food processor bowl add flour, sugar, baking powder, baking soda, and salt.
• Add cold butter cubes and pulse until you have a texture of coarse bread crumbs.
• 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.
• 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.
• 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.
• Bake until golden brown, and nice and puffy, about 10-15 minutes.
• Serve warm with orange honey butter.
• 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.