I’ve been spoiled rotten with regards to berries – the beginning of summer, while it means that strawberries are just about gone for the season, also means that raspberries, blueberries, and soon blackberries are all available instead. I went a little raspberry crazy last weekend, and between those, the mulberries from my backyard tree, and the blueberries that I’ve been harvesting from the bushes I planted last year, scones seemed like a natural choice.
There’s only one brand of heavy cream I like for making butter – that from Snowville Creamery, a local producer down near Athens, OH. Their products aren’t ultra- pasteurized and are non-homogenized, so it just makes a superior end product. What I really liked about this particular recipe is that the cream gets infused with the orange zest and honey up front, so both the butter and the buttermilk picks up the flavor.
My mother, who is a scone purist, absolutely loved these. I have to agree – it will definitely be a recipe that I will refer to again when I have berries I need to use up.
Mixed Berry Scones with Orange-Honey Butter
recipe courtesy Tyler Florence
Orange Honey Butter:
1 quart heavy cream
Zest of 1 orange
1/2 cup honey
Berry Buttermilk Scones:
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling scones
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 stick cold unsalted butter, cubed
1 1/2 cups fresh mixed berries (e.g. blueberries, raspberries, blackberries), washed and dried
3/4 cup buttermilk, (leftover from orange butter), plus more to brush scones
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 degrees 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.