Not only do these Lime Scones with Blackberry Glaze taste amazing, but they are pretty to look at too! The purple hue of the glaze comes purely from the blackberries and really makes these scones stand out. There is just enough lime zest to give the scones a citrus vibe without making them tart or bitter.
Scones are always best eaten the day they are made. But, if you know you can’t consume them all in one day, I have a tip. Only glaze the ones you know you’re going to eat. Reserve the rest of the glaze in an airtight container at room temperature. The next day, heat the leftover scones in a 325° oven for about 5 minutes until warm. Glaze with the remaining glaze.
Lime Scones with Blackberry GlazeCourse: Breakfast, DessertDifficulty: Easy
Unsalted Butter 113g
All Purpose Flour 155g
Cake Flour 155g
Baking Powder 1 Tbsp
Salt 1/2 tsp
Heavy Cream 255g
Zest of 2 Limes
Blackberry Glaze (recipe below)
- Cut cold butter into cubes about 1/4 inch and refrigerate while you prepare the other ingredients.
- Measure heavy cream into a cup and refrigerate while you prepare the other ingredients.
- In medium sized bowl combine flours, baking powder, sugar, lime zest and salt. Use a fork to whisk.
- Add butter cubes to dry ingredients. Use your fingers to pinch the butter into the flour mixture. Don’t rub the butter. We want to end up with pea sized butter, not flattened butter. Work quickly so the butter stays cold. If it feels like it’s getting too warm, just pop the bowl in the fridge for a few minutes.
- Once the butter is pea sized, pour the cold cream over the mixture. Use the fork to combine the cream with the flour mixture until a loose dough starts to form.
- Once the mixture has started to come together, use your hands to help form the dough. Once there is just a little bit of flour bits, turn it out onto the counter and use your hands to bind the ingredients together to form a ball.
- Lay a piece of plastic wrap on the counter. Place the dough in the middle of the plastic wrap and flatten to about 1 inch with your hands.
- Wrap tightly with plastic and place in the refrigerator.
- Preheat oven to 425° and prepare aluminum baking sheet with parchment paper.
- When the dough is completely chilled, cut into 8 triangles. Place on parchment paper at least 2 inches apart.
- Bake for 12-16 minutes, or until scones are golden brown.
- Cool and drizzle with blackberry glaze (recipe below).
Blackberry glaze Directions
- With a blender or immersion blender, mix 1/2 cup blackberries until pureed. Strain.
- In a small bowl, add 1 cup powdered sugar. Add 2 Tbsp of the blackberry puree and whisk until smooth. If the glaze is too thick, add more puree, one teaspoon at a time and continue whisking until smooth.
- Use a spoon to drizzle the glaze over the scones.