Berry Scones with Orange Honey Butter

Votes: 2

Time: 40 min.
Complexity: easily
Quantity: 6 large scones

For the filling of these scones, use an assortment of fresh, juicy berries: raspberries, blueberries, blackberries, or any other variety you choose. The more different berries you use, the more interesting the flavor. The dough is made with buttermilk, which is left over after churning the butter. Therefore, it's important to work on that first. The easiest way to churn the butter is in a food processor. Combine heavy cream with orange zest and honey, and in a few minutes, you'll have delicious, flavorful butter. Spread it on warm berry scones or simply on bread and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Orange-honey oil

1 liter of heavy cream
Zest of 1 orange
0.5 cups honey
A pinch of salt

Buttermilk Berry Scones

2 cups of flour
3 tbsp sugar + extra for sprinkling on buns
1 tbsp baking powder
1 teaspoon of baking soda
3/4 teaspoon coarse salt
80 g cold butter, diced
1.5 cups assorted fresh berries (e.g. blueberries, raspberries, blackberries), washed and dried
3/4 cup buttermilk (reserved from the orange-honey butter) + extra for greasing the scones

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream, Orange zest, honey, premium flour, sugar, butter, blueberry, raspberry, blackberry

Cooking the dish according to the recipe:

You can make the oil the old-fashioned way: place all the ingredients in a glass jar, seal tightly, and shake vigorously for 10 minutes. Alternatively, you can use a food processor.
Add all ingredients to the bowl of a food processor and blend on high speed. The mixture will thicken, whip, and then separate, about 4 minutes. When the mixture separates (these are solids of butter and buttermilk), stop the processor and strain the buttermilk. There will be no more than 1 cup. Set aside the buttermilk for scones. Strain the butter and squeeze out any excess liquid. Punch the butter a couple of times to form a ball. Refrigerate until ready to use.

Scones:

Preheat oven to 200°C.
Place the flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Add the chilled cubes of butter and process until the mixture resembles coarse breadcrumbs. Transfer to a large bowl, then add 3/4 tablespoon of buttermilk and mix. Once the dough is combined, add the berries and fold them into the dough, being careful not to crush them too much.
Place a spoonful of dough on a parchment-lined baking sheet. Using a pastry brush, lightly brush the tops of each bun with buttermilk and sprinkle with sugar.
Bake until golden brown and the scones have risen, about 17-20 minutes. Remove from the oven and transfer to a wire rack.

Serve warm with orange honey butter.