Berry Scones with Orange and Honey Butter
- For orange honey butter:
- 1L double cream
- Zest of 1 orange
- 125ml honey
- Pinch salt
- For berry buttermilk scones:
- 280g plain flour
- 3 tbsp granulated sugar, plus more for sprinkling scones
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- 3/4 tsp. salt
- 90g cold unsalted butter, cubed
- 450g fresh mixed berries (e.g. blueberries, raspberries, blackberries), washed and dried
- 175ml buttermilk, (leftover from orange butter), plus more to brush scones
1) 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.
2) 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 250 ml. 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:
1) Preheat oven to 200C/Gas 6.
2) In a food processor bowl add plain flour, granulated sugar, baking powder, bicarbonate of 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 175ml 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.
3) Drop spoonfuls of dough onto a parchment lined sheet tray. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with granulated sugar.
4) Bake until golden brown, and nice and puffy, about 17 to 20 minutes. remove from the oven and transfer to a wire rack.
5) Serve warm with the orange honey butter.