Yes, I’m working on yet another scone creation! This one is making use of the blackberries I have in the frig – hate to see them go to waste!! So a blackberry lime scone it is! This version would be great with raspberries as well. The great thing about scones is their versatility. They come out great with a multitude of ingredients.
My basic scone recipe:
Recipe: (makes 8 scones)
2 c all purpose flour
1/2 c granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 c unsalted COLD butter
1/2 c plus 4 Tbsp heavy cream
1 large egg
1 1/2 tsp vanilla
1 1/2 c blackberries (cut in half) or raspberries
2 tsp lime zest (divided)
2 c Confectioner’s sugar (for glaze)
3-4 Tbsp lime juice (for glaze)
Preheat oven to 375 degrees.
Combine dry ingredients, stir together, and set aside.
The best way I have found to incorporate the butter into the dough, is by “shaving” it using a box grater. Much more effective than cutting it into pieces! This will create the perfect size butter bits, that will give you that amazing tender texture on the inside of the scone.
Blend the butter bits into the dry ingredients, using a pastry cutter. Add 1 tsp lime zest, and berries. Toss together. In another bowl, combine the heavy cream, egg, and vanilla. Blend gently with a fork. Pour over the butter and dry ingredients. Use a rubber spatula, to fold the mixture together gently.
You can use a little more cream only if necessary (1 Tbsp at a time), until it comes together into a firm dough. I don’t usually need to do this, as the dough should not be “wet”. Sprinkle flour generously onto a cutting board. Use your floured hands as little as possible – to avoid melting the butter – and gently form the dough into an 8″ round patty, about 3/4″ thick.
Cut the dough into 8 equal pieces, like a pie! These can be made as “mini” scones if you prefer. Just cut the baking time appropriately. Place the scones on a parchment covered cookie sheet. Brush with a little extra heavy cream.
Bake at 375 degrees for 20 – 25 min. They will be lightly browned on the bottom and edges.
Cool for at least 15 min.
Mix the glaze: 2 c confectioner’s sugar, 3-4 Tbsp lime juice, 1 tsp lime zest. Stir together til smooth, and a texture that will “drizzle”. Add more lime juice if necessary. Drizzle the glaze over each scone, and sprinkle with a little extra lime zest – and allow to dry completely.
Enjoy right away, or they will keep in the refrigerator covered for 7 days. They freeze very well – to save some for later! Just slip each scone into a zip lock sandwich baggie, and freeze – grab one on your way to work! It will be thawed by the time you arrive, just in time for your morning coffee!
