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Monday, August 16, 2010

Blueberry Lime Scones

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For the first twenty or so years of my life, I had never tried a scone. While my mom is an excellent baker, scones are one thing I don't ever remember her making. I'd see them in coffee shops occasionally, but I always opted for the giant muffin or the yogurt parfait. Then early in our marriage, Ryan and I decided to make scones one morning. Since then, we'll occasionally make them on a weekend morning, usually finishing off the batch in less than two days (it's necessary, right? Since scones really taste best the first day and quickly lose their perfect texture and flavor! :)).

It's been months since I've made any scones, but I found myself itching to bake one Sunday afternoon and decided to use up some of the fresh produce in our fridge. Sometimes scone dough is hard to work with and so I end up making little scone piles instead of neat triangles. This dough, however, was easily shaped into a disk and I was able to cut it into 12 scones, enough for us and to share (I hope you enjoyed Kami!). 

Lime and blueberry was a great combo, and I'm sure lemon and blueberry would've been good as well! I've never made scones with fresh berries before, but I loved the little "pops" of moisture it gave the scones. Even with some whole wheat flour, these were light and soft. Make them for a scone-newbie, they'll be glad to be introduced!

Note: After eating the entire batch, Ryan declared these "too" full of lime zest and juice...normally he's begging for more zest! I adjusted the recipe below to minimize the lime so these measurements should be a little less lime flavored. Also, if you glaze these, they are best eaten the day they're made. 

Blueberry Lime Scones
adapted from Baking and Boys

-1 cup all-purpose flour
-1 cup whole-wheat flour
-1 tbsp baking powder
-1/2 tsp salt
-1/4 cup granulated sugar
-zest of 1 lime
-1 1/4 cup whipping cream
-1 pint blueberries

Glaze (optional)
-2 tsp lime juice
-1-1 1/2 cups powdered sugar
-splash half and half

1. Preheat oven to 425F. Line a baking sheet with parchment paper.
2. Combine flours, baking powder, and salt in a large bowl. In a smaller, separate bowl, mix sugar and lime zest well. Pour sugar mixture into dry ingredients and stir.
3. Pour cream into the dry ingredients and stir, just to combine. Do not overmix.
4. Mix in blueberries carefully. Remove dough and place on a lightly floured surface. Knead a few times before shaping into a large circle, about 3/4-inch high. Slice into wedges.
5. Place scones on parchment paper. Bake for 12-15 minutes, checking after 10 and removing if too brown. Remove from oven, allow to cool for 5 minutes, and transfer to baking rack.
6. While scones are cooling completely, mix together lime juice, powdered sugar, and half and half. Add more powdered sugar if thicker glaze is desired. Drizzle glaze over scones.