I have a supreme love for scones. Crumbly, buttery, simple, scrumptious. This scone recipe is my Grandmother's basic recipe and it has never let me down. I still keep the blue and white card she wrote it on, and even though I have the recipe memorized, I follow it.
The Raspberry Honey Butter is an efficient way to put all of the yummy things on your warm scone in one swipe. Truly delicious.
"I store my scones on the counter in a large zip-lock bag, but they never last more than a day or so!"
Notes: Butter is unsalted.
SCONES WITH RASPBERRY HONEY BUTTER
Ingredients: For the scones: 1 3/4 cups flour, 1/4 cup sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 2/3 cup buttermilk, 1/3 cup melted butter. For the Raspberry Honey Butter: 1 stick softened butter, 3 Tbsp. honey, 1/3 cup raspberries, tiny pinch of salt.
Makes 4 large or 8 small scones.
1. Make the Raspberry Honey Butter: Beat all ingredients together. The raspberries will come apart, but some buds of the berries will remain intact like little jewels. Remove onto plastic wrap or waxed paper and form a log. Chill in the freezer.
2. Preheat oven to 350* and line a baking sheet with parchment paper.
3. Stir together the dry ingredients and make a well. Combine buttermilk and melted butter then pour into dry ingredients. Stir until mixture comes together.
4. For old-fashioned-shaped scones, scoop up large spoonfuls and drop onto the baking sheet. For cut scones, form the dough into a ball by adding a little more flour by Tbsp. to keep it together. Pat into a thick disk on a lightly floured surface, and cut into wedges. Place wedges onto baking sheet. Bake for 20 minutes, until golden.
5. Remove chilled butter from freezer, and serve with the warm scones.
Tip: Chilling the butter in the freezer is only to bring it together before serving if you are using the same day you make the scones. Otherwise, store in the fridge until use.