Blackberry Lime Scones
User Reviews
5
Blackberry Lime Scones
Description
The scones are made by mixing flour, baking powder and soda, salt, sugar, and lime zest with cold butter to create a coarse meal-like texture before adding a lightly wet dough mixture of egg and milk. Blackberries are folded in gently to avoid excessive breakage while ensuring flavorful pockets throughout. The dough is shaped into a circle, cut into wedges, and brushed with an egg wash mixed with milk, then sprinkled with sugar for a sparkling finish after baking.
Baking at 400°F results in a light golden brown crust that balances a tender interior. The lime zest and later glaze provide refreshing citrus brightness cutting through the richness of the butter and sugar. The scones work well for breakfast, tea, or as a treat.
The note about not thawing frozen blackberries before adding them preserves their structure and prevents overly wet dough. Chilling the dough if it feels warm ensures the butter stays cold, contributing to flakiness. The included glaze with lime juice and confectioners sugar complements the flavors.
Ingredients
- 2 all-purpose flour 1/2 cup
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 granulated sugar
- 2 teaspoons lime zest
- 1 unsalted butter stick (4 ounces), very cold and cut into tiny pieces
- 1 egg large, beaten
- 1/2 cup milk whole, 2 tablespoons
- 1 cup blackberries fresh or frozen (If using frozen, do not thaw first
For the egg wash:
- 1 egg large, beaten
- 1 teaspoon milk or water
- 2 tablespoons granulated sugar for sprinkling
For glaze:
- 2 tablespoons lime juice fresh
- 3/4 cup confectioners sugar
Instructions
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl, add flour, salt, baking powder, baking soda, sugar, and lime zest; whisk well to combine. Quickly cut the butter into small cubes then work them into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal. Set aside.
- In a small bowl, whisk together the egg and milk, then add to flour mixture. Use the fork to stir everything together until just moistened.
- Add blackberries and gently stir into dough. Don’t worry if some of the berries break up a bit.
- Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle.
- Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
- Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
- Bake for 18-20 minutes, or until light golden brown.
- Allow scones to cool on the baking sheet while you make the glaze.
For the glaze:
- In a small bowl whisk together the lime juice and confectioners sugar. Drizzle over warm scones and serve at once.
Notes
- Use fresh or frozen blackberries directly; do not thaw frozen before adding to preserve texture.
- If dough feels wet or warm, chill it briefly in the refrigerator to keep butter cold for better scone texture.
User Reviews
Overall Rating
5
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