The pairing of blackberries and lime was so great in these scones! And for those of you that may think scones take way to much time, think again! These took no more time than whipping up some muffin batter. Not bad at all :) These are super yummy, and the little pockets full of gooey berry are so so good. Worth every carb ;)
Yields 8 large scones
2 1/2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup sugar
1 teaspoon lime zest
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg, beaten
1/2 cup + 2 tablespoons whole milk
8 ounces blackberries, fresh or frozen (If using frozen, do not thaw first)
For the egg wash:
1 large egg, beaten
1 teaspoon milk or water
2 tablespoons sugar, for sprinkling
For glaze:
2 tablespoons fresh lime juice
3/4 cup confectioners sugar
Instructions
Heat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl, mix flour, salt, baking powder, baking soda, sugar, and lime zest.
Cut the butter into small cubes then work it into the mixture (using your fingers) until lit resembles a coarse meal.
In a small bowl, whisk together the egg and milk, then add to flour and butter. 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 about 16 minutes, or until light golden brown.
Cool for about 10 minutes, then make your glaze.
For the glaze:
In a small bowl whisk together the lime juice and confectioners sugar. Drizzle over warm scones and serve at once.
Recipe Source: Baker By Nature
