by Heather Harris Brady
I love the combination of blueberry and lime, and it really takes these scones up a level as the tart lime glaze balances out the sweetness of the scones. These are not sturdy scones for spreading with butter, jam and cream; rather, these have a delicate crumb thanks to the heavy cream and are closer to tiny coffeecakes. If you can find fresh wild blueberries, by all means use them, but the lime can even perk up somewhat bland bigger cultivated berries.
Blueberry-Lime Scones, Makes Eight Large Scones
- 1 cup of fresh blueberries, washed and picked over
- Two fresh limes
- ¾ c. sugar
- 4 T. butter
- 2 t. baking powder
- 2-1/4 c. flour
- 1 to 1-1/3 c. heavy cream
- 1-1/2 c. powdered sugar
Preheat the oven to 400.
Put the sugar in a bowl and grate in the zest from the limes.
Work the zest into the sugar with your fingers until fragrant. Stir the flour and baking powder into the sugar.
Cut in the butter until you have soft crumbs pea-sized or smaller.
Stir in the heavy cream, depending on your flour you may need the extra amount to achieve a soft dough.
Turn the dough out onto a floured work surface. Knead it quickly six-seven turns.
Pat it out into a circle. Top the dough with the blueberries and carefully fold them in.
Gently pat the dough back out into a circle about an inch thick. Sprinkle it lightly with 1/3 c. of sugar if you like a crunchier top crust.
Cut into eighths and put them on a lightly greased cookie sheet.
Bake for about 15-20 minutes, until the tops are crackled and the bottoms are lightly brown. They will spread a bit and puff up in a comforting way.
While the scones are baking stir together the powdered sugar, adding the juice from the limes until you have a spoonable glaze.
Put the hot scones on a baking rack and drizzle with the glaze.
Serve warm or at room temperature.
These scones are best the day they’re made but will keep an additional day or two at room temperature.
Warm leftover scones slightly before serving.
One year ago: Fresh Peach Pie