Scones With Honey Butter - cooking recipe

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

Preparation

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.