scones

• 1 tablespoon fresh lemon juice
• 1 cup whipping cream
• 3 1/2 cups all purpose flour
• 1/2 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, cut into chunks
• 1 large egg
• 2 teaspoons pure vanilla extract
• 3/4 cup frozen blueberries
• 3/4 cup frozen raspberries
• And, for the glaze, 1/3 cup honey and 1/4 cup unsalted butter.

1. Preheat the oven to 425 degrees F. Stack two baking sheets together and line top sheet with parchment paper.
2. Mix lemon juice and whipping cream, and let stand a few minutes to make soured cream. In a food processor, add flour, sugar, salt, baking powder, and baking soda, and blend. Add butter and pulse to make a coarse, grainy mixture. Turn out mixture into a large bowl and make a well in the center. Add egg, vanilla, and enough soured cream to make a soft but firm dough. Gently fold in berries. (And make sure they are 100% frozen as slightly thawed berries will burst and make quite a mess)
3. Knead briefly on a lightly floured work surface, adding more flour, if required, to make a firm dough. Pat out to 1-inch thickness. Cut into wedges or rounds and place on prepared baking sheets. Brush each scone with milk or melted butter. Bake until scones are nicely browned, about 16 to 19 minutes.
4. Meanwhile, for glaze, heat honey and butter in a liquid measuring cup in a microwave until mixture is just simmering, about 1 1/2 minutes at HIGH, stirring after 45 seconds. Brush scones lightly with honey-butter glaze as they come out of the oven. Let stand on baking sheets. Repeat with more glaze, more generously, about 15 minutes later.