Blueberry Scones with Lime Zest
Ingredients
- 2 cups all-purpose flour
- 1/3 to 1/2 cup granulated sugar (depending on how sweet you want it)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- zest of 1 lime
- 1/2 cup (1 stick) unsalted butter, cold
- 2/3 cup whole milk, cold
- 1/2 pint (1 cup) frozen wild blueberries
- 2-3 Tablespoons whole milk (to brush tops of scones)
- Turbinado Sugar, Decorating Sugar, or crushed sugar cubes (coarse sugar)
Directions
- Preheat oven to 375 degrees F.
- Mix flour, sugar, baking powder, salt, and lime zest in a food processor.
- Cut butter into the food processor, and pulse several times until the mixture resembles course meal.
- Turn food processor on low, and slowly add milk. Mix until the dough comes together and pulls away from sides. Dough will be slightly sticky.
- Turn out dough onto a well floured surface. Using a floured rolling pin, roll out the dough until it is 1/2 inch thick.
- Scatter the blueberries onto the dough, and press them down slightly so they set in the dough.
- Fold dough over from the edges so all blueberries are covered; then gently fold dough a couple more times so blueberries are well mixed in (do not press too hard, or you will crush all the blueberries).
- Roll out dough into a 1 inch thick disk. Place disk on a baking stone. Cut disk into 8 triangles (i.e., cut it like a pizza). Separate triangles from each other so there is at least 1/2 inch space in between each of them.
- Brush tops of scones with milk, and sprinkle with the coarse sugar.
- Place scones in oven, and bake for 25 to 30 minutes, until scones are lightly brown.
Hope you all enjoy!
