Tender, buttery scones bursting with blackberries and topped with a vanilla-lime glaze.
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a bowl, 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.
Add 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 shaggy. 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.
Place baking sheet with dough in the freezer for 30 minutes. While the dough is resting, preheat oven to 500°F.
With a cold sharp knife, cut the dough into 8 equal triangles. When you cut, press straight down through the dough. Position the scones on the baking sheet making sure to leave room between each.
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.
Bake the scones for 20 to 25 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, add more liquid.
Lightly glaze each of the scones. To finish, lightly zest a lime over each top before the glaze has a chance to set.
Adapted from King Arthur Flour.