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Blackberry-Lime Scones

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  • Prep Time 20 min
  • Total Time 50 min
  • Servings 12
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Our glazed scones are bursting at the seams with fresh blueberries (with just a hint of lime).

Cheri Liefeld Recipe by Cheri Liefeld
February 27, 2012

Ingredients

Scones

3
cups Gold Medal™ all-purpose flour
1/2
cup granulated sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
Grated peel of 1 lime
1
cup cold butter
1/2
cup buttermilk
1
teaspoon vanilla
1
cup fresh blackberries
2
tablespoons whipping cream
2
tablespoons sanding sugar or turbinado sugar (raw sugar)

Glaze

1/4
cup powdered sugar
1
tablespoon lime juice
1
teaspoon whipping cream

Directions

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2 In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and lime peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in buttermilk and vanilla until dough forms. Fold in blackberries, gently smashing berries into dough.
  • 3 Divide dough in half; place each half on cookie sheet. Pat dough into 6-inch rounds. Cut each into 6 wedges; separate wedges slightly. Brush with 2 tablespoons whipping cream. Sprinkle tops with sanding sugar.
  • 4 Bake 14 to 16 minutes or until light golden brown. Cool 5 to 10 minutes.
  • 5 Meanwhile, in small bowl, mix glaze ingredients. Drizzle over scones. Serve warm.

Expert Tips

If you don’t have buttermilk, use 1 1/2 teaspoons lemon juice or vinegar plus whole or low-fat milk to make 1/2 cup.

Freeze the butter before cutting into the flour mixture for a flakier scone.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
306.8
% Daily Value
Total Fat
16.4g
25%
Saturated Fat
10.3g
52%
Cholesterol
44.3mg
15%
Sodium
184.3mg
8%
Total Carbohydrate
37.6g
12%
Dietary Fiber
0.8g
3%
Sugars
14.2g
Protein
3.8g
% Daily Value*:
Vitamin C
7.80%
8%
Calcium
8.10%
8%
Iron
7.20%
7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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