Tender, buttery scones bursting with blackberries and topped with a vanilla-lime glaze.
Scones are quickly becoming one of my favorite things to bake.
They’re delicious, come together quickly, and the flavor combinations are endless. If you haven’t seen my recipe for Salted Caramel Apple Scones you should definitely check them out.
I’m also working on a Blueberry + Almond Oatmeal Scone…but it’s not there just yet.
As for these Blackberry + Lime Scones, they’re the perfect blend of sweet and tart. The dark blackberries burst as they bake and their juices bleed into the buttery, tender crumbs of the dough. The drizzle of lime glaze and the lime zest are a nice contrast against the golden brown edges. They’re downright adorable. And damn tasty to boot.
To start, whisk together the flour, baking powder, salt, sugar and lime zest.
Next, grate in the frozen butter.
Using a pastry cutter, a fork or your hands, cut the butter into the flour mixture until crumbly with uneven chunks of butter throughout.
Toss in the berries and stir gently to distribute throughout the flour mixture.
In a separate bowl, whisk together the buttermilk, egg and vanilla extract.
Add in your liquids and stir until the dough becomes a shaggy mess. The dough will still be a little wet at this point.
Turn out the dough on to a well-floured surface. I like to use a Silpat lined baking sheet for easy clean-up.
Flour both of your hands as well as the top of the dough before gently kneading. You don’t want to overwork the dough so knead it just until the dough comes together, using flour as needed to keep the dough from sticking to the surface and your hands. Gently press the dough into an 8-inch x 1-inch disk. Use a dry pastry brush to remove the excess batter on the dough and the baking sheet.
At this point, I froze the dough for about 45 minutes. In reading more about scones and the many different recipes out there, I came across this blog post about freezing and baking scones on the King Arthur Flour website. In the post, they say to freeze the dough for 30 minutes before baking. This is because freezing the dough helps relax the gluten, encouraging a softer and more tender crumb. It also helps to ensure that your butter remains cold, enhancing the overall flavor and texture of your finished product.
So why did I leave them for 45 minutes, you ask? I was crying my eyes out watching Your lie in April.
While the dough is chillin’, make sure to preheat your oven to 500 degrees.
With a cold sharp knife, cut the dough into 8 equal triangles. When you cut, press straight down through the dough. Don’t drag the knife or you’ll seal the edges and your scones won’t rise as high.
Using a few extra tablespoons of buttermilk, lightly brush the tops of each of the scones. Place your sheet pan into the oven, then immediately reduce the temperature to 450 degrees. Another tip from my good pal, King Arthur.
Bake the scones for 13 to 15 minutes until the tops and edges are lightly golden brown. When done, remove from the oven and transfer to a cooling rack.
While the scones are cooling off, stir together the powdered sugar and lime juice to make a thick glaze. To make a thinner glaze, just add more lime juice or water if you’d like to control the tartness.
Lightly glaze each of the scones. To finish, lightly zest a lime over each top before the glaze has a chance to set.
These Blackberry + Lime Scones will last up to 2 days at room temperature n an airtight container. Try freezing (without the glaze) if you’d like to keep them longer. They’ll last up to 3 months and all you need to do is thaw and reheat.
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If you make these Vanilla Glazed Coffee Cake Donuts, let me know in the comments below! Be sure to take a picture and tag it #bakeandfrost on Instagram. I love seeing your amazing photos!