Blueberry-Blackberry Honey Butter-Glazed Scones - cooking recipe

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)
Finishing Touch
milk or melted butter, for brushing
Glaze
1/3 cup honey
1/4 cup unsalted butter

Preparation

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.
Preheat oven to 425\u00b0; stack two baking sheets together and line the top sheet with parchment paper.
Arrange oven rack to upper third position.
In a food processor, add flour, sugar, salt, baking powder, and baking soda and blend briefly.
Add butter and pulse to make a coarse, grainy mixture.
Turn out mixture into a large bowl and make a well in the center.
Add egg, vanilla, and enough soured cream to make a soft but firm dough.
Gently fold in berries.
Knead briefly on a lightly floured work surface, adding more flour, if required to make a firm dough.
Pat out to 1-inch thickness.
Cut into wedges or rounds and place on prepared baking sheets.
Brush each scone with milk or melted butter.
Bake until scones are nicely browned, about 16-19 minutes.
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.
Brush scones lightly with honey-butter glaze as they come out of oven.
Let stand on baking sheets; repeat with more honey-butter glaze, more generously, about 15 minutes later.