Starbucks? Who needs that?!

Normally on Sundays I get up a little early and pick up Starbucks for the wife and myself then 

get to cooking, but this week I had to work so I never got the chance to do either. It was all good though - my awesome wife held it down for me.  She made her own coffee and of course homemade whipped cream to top it off.  Then she made the best scones I have ever tasted - I can only imagine how good they would have been if I got to eat them that morning.  You definitely want to try this recipe.

Orange-Honey & Raspberry Scones

Scone
    2 1/2c. flour

5 1/2 tbsp. sugar (5 tbsp. for dough, 1/2 tbsp. for topping)

1  tbsp. baking powder

1/4 tsp. salt

5 tbsp. butter

1/3 c. heavy cream

1/4 c. sour cream

1 tbsp. honey

3 eggs, beaten

2 c. fresh raspberries

    zest of one orange (1tbsp., reserve remainder for glaze)

Orange Glaze

    1/2c. sugar

    1/4c. fresh squeezed OJ

    1/4c. water

    1tbsp. honey

1. Preheat oven to 400F. 
2. Using a mixer, blend together flour, sugar, baking powder & salt with flat paddle
3. Cut in butter one tablespoon at a time, until well combined.
4. Slowly add heavy cream, sour cream, 2 eggs (beaten), honey, and orange zest. Mix until dough is soft.
5. Form dough into an 8 inch circle. If dough is too sticky add flour 1 tablespoon at a time until no longer sticky.
6. Place on a baking sheet lined with parchment paper.
7. Spread the raspberries over one-half of the dough and fold up the opposite end, creating a half moon.  Press the edge of the dough together and cut into six pieces.
8. Take the remaining beaten egg and baste the top of the dough then sprinkle with remaining sugar.
9. Transfer baking sheet to oven, and bake 30-35 minutes, or until golden brown on top. 
10. While scone is baking, prepare orange glaze by combining sugar, orange juice and water in small saucepan.
11. Keep stirring over medium heat until mixture coats the back of the spoon.
12. When the scone comes out, immediately baste with orange glaze and remaining orange zest.
13. Allow to cool, before serving, and make sure to top the scone with honey!

You can substitute the raspberries with any berry you prefer, just try to use what's in season at your local farmer's market, and if you have to use frozen it will work (not as delicious though), just make sure they are completely thawed out before using them.