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Blackberry-Lime Scones

blackberry-lime scones Side Dish
Blackberry-Lime Scones
  • Prep 20 min
  • Total 50 min
  • Servings 12

Our glazed scones are bursting at the seams with fresh blackberries (with just a hint of lime).

Cheri Liefeld
Updated December 12, 2019
Gold Medal Flour
Make with
Gold Medal Flour

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

Steps

  • 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.

  • 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.

No nutrition information available for this recipe

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