Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl, add flour, salt, baking powder, baking soda, sugar, and lime zest; whisk well to combine. Quickly cut the butter into small cubes then work them into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal. Set aside.
In a small bowl, whisk together the egg and milk, then add to flour mixture. Use the fork to stir everything together until just moistened.
Add blackberries and gently stir into dough. Don’t worry if some of the berries break up a bit.
Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle.
Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
Bake for 18-20 minutes, or until light golden brown.
Allow scones to cool on the baking sheet while you make the glaze.
For the glaze:
In a small bowl whisk together the lime juice and confectioners sugar. Drizzle over warm scones and serve at once.
Fresh or frozen blackberries may be used, if using frozen, don't thaw first. If scone dough feels wet or warm, place it in the fridge for a few minutes.
Fresh or frozen blackberries may be used; if using frozen, do not thaw before using. Also, don’t worry if the berries break up a little when you fold them into the batter. This is normal and gives the scones a gorgeous purple hue.
Your butter should extremely cold. I like to pop my stick in the freezer for 5 minutes or so before adding it the dough; this extra step ensures it doesn’t melt too early. Cold butter = flaky scones.
If you find your dough is warm and/or sticky, pop it back into the fridge or freezer for a few minutes and let it chill, then get back to work.
Scones are very forgiving treats, so don’t fret if yours come out of the oven a little rustic looking 😉 Nothing a little glaze can’t fix!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (89g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 133 (48%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 38.5mg||12 %|
|Sodium 115.5mg||4 %|
|Potassium 98.4mg||3 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 30.1g|
|Protein 5.2g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 279
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