As I said earlier, in the summer, I love to make everything I can with limes. I have been making a lot of different types of scones lately. I love the not to sweet, tender, melt in your mouth quality of scones. If they are done right, they are the perfect light breakfast. I’m not a big breakfast type of girl. I like things that are simple. Something warms and tasty to have with my morning coffee. These scones are just the thing, though I like them much better with a cup of tea. Easy to make and so light and tender. I know they will become a favorite.
3/4 cup milk
1 large egg, room temperature
1/4 cup sugar
2 tsp vanilla
2 tablespoons lime juice, fresh
1 tablespoon grated lime zest, fresh
2 cups flour
1 tablespoon baking powder
1/2 tsp salt
3 tablespoons butter, very cold, cut into small cubes
Preheat the oven to 375 degrees. In a medium bowl, mix together the milk, egg, sugar, vanilla, lime juice and lime zest. In your food processor mix flour, baking powder and salt, turn on and add butter. Process until butter is the size of small peas. Take processor bowl off and gently mix in wet ingredients. Do not over mix. Pour out onto a lightly floured surface and lightly pull it into a round, do not over knead it or it will become tough. Dough will be slightly sticky so you can sprinkle a little flour as needed. Place on a parchment covered baking sheet and form into a round disk about 8 to 9 inch round, about 3/4 inch thick. Use a knife to cut in half and then cut each half into 5 wedges. Slightly separate them and then sprinkle with sanding sugar. Bake for about 18-20 minutes. You want them lightly golden brown, no darker. Remove scones and place on a rack over a baking sheet. Make glaze – 1 cup powdered sugar, 2 tablespoon lime juice, 1 tsp. lime zest. If not thin enough, add a little water. Drizzle over warm scones. Allow to cool slightly. Serve warm.