Recipes ala Mode

3 1/2 c. flour

1/2 c. sugar

1/2 tsp. salt

4 tsp. baking powder

1/2 tsp. baking soda

3/4 c. butter

1 large egg

2 tsp. vanilla extract

1/2 - 3/4 c. frozen blueberries

1/2 - 3/4 c. frozen blackberries

Milk or melted butter, for brushing

1/3 c. honey

1/4 c. butter

Put lemon juice in a 1-cup measuring cup, pour in whipping cream to the 1-cup mark, and let stand a few minutes to make soured cream.  Combine flour, sugar, salt, baking powder, and baking soda.  Cut in 3/4 cup butter to resemble coarse crumbs.  Add egg, vanilla and enough cream to make a firm dough.  Turn out onto a floured surface, knead, adding more flour if necessary.  Pat out to  a 1-inch thickness.  Cut into wedges or rounds.  Brush with milk or butter.  Place on an ungreased baking sheet.  Bake at 425F for 16-19 minutes.  Meanwhile for glaze heat honey and butter in a liquid measuring cup in a microwave until mixture is just simmering.  Brush scones lightly with honey-butter glaze as they come out of the oven.  Let stand in baking sheets.  Repeat with more glaze, more generously about 15 minutes later.

**I use evaporated milk instead of whipping cream; I use whatever berries are in the freezer, mostly boysenberries and cranberries instead of blueberries and blackberries.