Blackberry Lime Scones


Blackberry Lime Scones


Scones sound very fancy and impressive. In reality, if you can make biscuits, you can totally make scones. This blackberry lime version is bright, sweet, and fresh– a perfect treat for a Spring breakfast or tea!


Blackberry Lime Scones
Recipe type: breakfast, pastry
Prep time: 
Cook time: 
Total time: 
Serves: 8
A light, sweet pasty layered with blackberry spread and singing with a hint of bright lime.
  • 2½ cups unbleached all-purpose flour (up to 1 cup of whole wheat PASTRY flour may be substituted for part)
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon lime zest OR 2 drops lime oil*
  • 6 tablespoons very cold butter, cut in small chunks or slices
  • 1 cup whole milk
  • 3 tablespoons blackberry spread or preserves (I use homemade or the "all-fruit" kind.)
  • powdered sugar, for garnish
  1. Preheat oven to 375. Grease cookie sheet or, even better, line with parchment.
  2. Stir or whisk together dry ingredients-- flour(s), baking powder, baking soda, salt, and zest/oil.
  3. Cut in butter. You can do this with a pastry cutter or two butter knives but, seriously, this is one case where I find it worthwhile to pull out the food processor. It's just SO much faster.
  4. If you used a food processor, transfer the crumby mixture to a large bowl. Add milk and stir until just combined.
  5. Dump on floured surface and knead a few times until you have a good dough ball. It might feel a little sticky, but it shouldn't be difficult to work with.
  6. Roll or pat into a rectangle, about 8" x 12".
  7. Spread blackberry preserves on half of the rectangle, vertically. (In other words, you should have jam on about 4" x 12" of the dough.)
  8. Fold the dough over so the preserves are sandwiched in there. Cut this new, narrower rectangle into fourths. Cut each fourth in half, on the diagonal. In the end, you should have 8 triangles.
  9. Lay these on the cookie sheet with a bit of space in between-- scones don't spread overly much.
  10. Bake for 18-20 minutes.
  11. Allow to cool a bit and then garnish with powdered sugar.


*I truly prefer lime zest in these. For the batch pictured, however, I didn’t have any limes on hand. So I used lime oil. It still tasted delicious. I am, as ALWAYS, an advocate of using what you’ve got.

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