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1
Put lemon juice in a 1 cup measuring cup, pour in the whipping cream to 1 cup mark, and let stand a few minutes to make soured cream.
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2
Preheat oven to 425u00b0; stack two baking sheets together and line the top sheet with parchment paper.
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3
Arrange oven rack to upper third position.
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4
In a food processor, add flour, sugar, salt, baking powder, and baking soda and blend briefly.
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5
Add butter and pulse to make a coarse, grainy mixture.
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6
Turn out mixture into a large bowl and make a well in the center.
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7
Add egg, vanilla, and enough soured cream to make a soft but firm dough.
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8
Gently fold in berries.
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9
Knead briefly on a lightly floured work surface, adding more flour, if required to make a firm dough.
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10
Pat out to 1-inch thickness.
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11
Cut into wedges or rounds and place on prepared baking sheets.
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12
Brush each scone with milk or melted butter.
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13
Bake until scones are nicely browned, about 16-19 minutes.
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14
Meanwhile, 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.
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15
Brush scones lightly with honey-butter glaze as they come out of oven.
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16
Let stand on baking sheets; repeat with more honey-butter glaze, more generously, about 15 minutes later.
