Berry-Lime Scones

This Berry-Lime Scone recipe takes advantage of the season’s best berry crop. Lime zest and juice gives them an extra zing, a perfect morning wake-up treat!

I just love fresh-baked scones with a hot cup of strong, black coffee. Scones typically aren’t super sweet, like a sweet roll or donut, and hold up nicely for a coffee dunk. When I hit a coffee shop, I’m likely to get a scone. But I will say, I’ve had some truly horrible ones in my time. It’s easy for a scone to go from delicious to sawdust if not mixed and baked correctly.

So, I set out to perfect my scone-making. As per my SOP (standard operating procedure), I watched videos and read a number of recipes in search of the key to making a successful scone. While the basic ingredients remained the same in nearly every scone recipe I studied, there’s huge variety in the quantities.

My Scone Tips

Hands down, my best scone tips for success are:

1. Measure the flour, then sift it into the bowl. This will make them a bit less dense.
2. Measure your liquid per the recipe accurately, but don’t use it all at once. Initially add about 3/4 the amount the recipe requires. Then, check the dough’s moisture. You want your dough to be moist enough to hold together (not sticky) and be able to roll it out without adding more flour, but not so dry that it’s crumbly.
3. Do NOT over-mix the batter! You only mix until all the dry ingredients are mostly incorporated. Then, gently stir in your mix-ins. Stop as soon as your mix-ins are distributed through the dough.
4. If you’re using frozen fruit, do NOT thaw it! Mix it into the batter when it’s frozen. You don’t want that extra liquid from thawed fruit goofing with your dough consistency.
5. Do not over-flour your roll-out surface. Additional unneeded flour will make your scones tough.
6. Be sure to egg-wash the tops and sprinkle with some sugar. That’ll get them nice and crispy, and a beautiful golden brown.

All About That Base…Recipe

This recipe is terrific because you really can add in any mix-ins you like – any berry, apple dice, raisins, cranberries, cherries. The base recipe works great with just about anything, or nothing at all! You can also add spices to switch up the flavor – cinnamon, nutmeg, clove, ginger, pumpkin pie spice. If you’re adding spices, mix into the dry ingredients, and remember…they’re dry. This is where Tip #2 comes in handy. In this specific recipe, I added lime zest to give it a bit of zing, but you could also use lemon or skip altogether.

Glaze or Frost?

Finally, to glaze or not to glaze…or frost? That’s your decision!  The glaze I make is simply powdered sugar and fresh lime juice. I start with about 1 Cup of powdered sugar in a small bowl, then squeeze in 1/2 a lime. Whisk together and add more lime juice until I get a drizzly consistency.  The less juice, the thicker the glaze.

You could also frost them with a simple white powdered sugar frosting.

2 Cups powdered sugar, approximately 1/4 to 1/3 Cup milk, 2 Tbsp room temperature butter, 1 tsp vanilla. In a mixing bowl, add powdered sugar, vanilla and butter. Beat well with a hand mixer, then slowly start adding milk. Only add enough milk to reach your desired consistency.

Drop what you’re doing, mix up a batch of my scones. While they’re baking brew yourself a nice cuppa and grab a good book. Then prepare to put your feet up and relax in the deliciousness. You’re gonna love it!