Blueberry Blackberry Honey Butter Glazed Scones Recipes

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
• Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
• You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

ORANGE GLAZED BLUEBERRY SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
• Bake for 15 to 20 minutes until brown. Cool before applying the orange glaze.
• To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

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!!

BLUEBERRY-BLACKBERRY HONEY BUTTER-GLAZED SCONES

Steps:

• 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°; 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.

ORANGE GLAZED BLUEBERRY SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
• Cut in butter using 2 forks or a pastry blender.
• The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
• Mix just to incorporate, do not overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
• Fold the blueberries into batter, being careful not to bruise.
• Drop large tablespoons of batter on an ungreased cookie sheet.
• Bake for 15 to 20 minutes until brown.
• Cool before applying orange glaze.
• To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler.
• Cook until butter and sugar are melted and mixture has thickened.
• Remove from heat and beat until smooth and slightly cool.
• Drizzle or brush on top of scones and let glaze get hazy and hardened.