Best Berry Scones With Orange Honey Butter Recipes

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TYLER FLORENCE'S BERRY SCONES WITH ORANGE HONEY BUTTER



Tyler Florence's Berry Scones With Orange Honey Butter image

I just saw Tyler make this on TV and it looks so good! He makes the butter from scratch using heavy cream and a food processor. How cool is that?

Provided by Chilicat

Categories     Scones

Time 35m

Yield 6 scones, 6 serving(s)

Number Of Ingredients 12

1 quart heavy cream
1 orange, zest of
1/2 cup honey
1 pinch salt
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
3/8 cup cold unsalted butter, cubed
1 1/2 cups fresh mixed berries, washed and dried (e.g. blueberries, raspberries, blackberries)
3/4 cup buttermilk (leftover from orange butter)

Steps:

  • 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°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.

SCONES WITH HONEY BUTTER



Scones With Honey Butter image

This is a Tyler's Ultimate recipe (with some minor tweaks for my taste) for berry scones, but the basic recipe is an absolutely perfect jumping off point for any flavor scone. Instead of berries (for example, when they are out of season) I make chocolate chunk orange scones by adding chocolate and orange juice and zest as the final step.

Provided by yellow_apple30

Categories     Scones

Time 30m

Yield 6 scones, 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 607.8, Fat 41.5, SaturatedFat 25.8, Cholesterol 140.4, Sodium 773.1, Carbohydrate 54, Fiber 1.2, Sugar 19.6, Protein 7.1

SCONES WITH ORANGE BUTTER



Scones with Orange Butter image

Provided by Food Network

Time 32m

Yield 18 to 20 scones (using a 3-inc

Number Of Ingredients 14

6 ounces butter
3 teaspoons grated orange zest
7 ounces confectioners' sugar, sifted
2 pounds flour, sifted
Pinch salt
3 heaping teaspoons baking powder
2 ounces granulated sugar
1 orange zest, finely grated
6 ounces butter
3 eggs
2 cups milk
1 egg
1 teaspoon milk
2 ounces granulated sugar for top of scones

Steps:

  • Preheat oven to 475 degrees. For the orange butter, put butter in a bowl and cream. Fold in 3 teaspoons of grated orange zest. Add confectioners' sugar to butter, and beat until fluffy. Keep in refrigerator until ready to use. For the scones, place sifted flour in a bowl. Add pinch of salt, baking powder, granulated sugar and orange rind. Mix to incorporate air. Toss 6 ounces butter into flour and rub with fingertips until it resembles large flakes. Make well in the center. Whisk together 3 eggs and 2 cups milk and pour mixture into the center. With fingers of your "best" hand outstretched and stiff, mix in a full circular movement from the center to the outside of the bowl. This takes just seconds. Sprinkle some flour on the work surface, turn dough onto floured board. Pat dough into a round about 1-inch thick. Stamp into scones with a cutter. Whisk together egg and milk. Brush tops with egg wash and dip tops only in granulated sugar. Put onto a baking sheet and bake in preheated 475 degree oven for 10 to12 minutes or until golden on top.

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