I am a ridiculously huge lover of scones...so far there hasn't been a scone to cross my path that I haven't at least liked, if not loved.
But sometimes I like to have a little *zing*...so I decided to have some fun with key limes. So, if you like limes, key lime pie or just some *zing*, then I think you're going to love these little goodies too.
Get started by preheating the oven to 400°F. By the time your oven is ready, your scones should be in the shaping stage. (that’s how quick and easy these are to make)
I take 3 key limes and heat them in the microwave for 20 seconds, then slice each of them in half.
(You could zest them first, but I always do a little heating before anything else.)
Now, if you have a lime press or a small juicer then by all means, use them...otherwise you can juice these little suckers like I did...using a knife or the back of a spoon. And I just juice them right into a measuring cup...
Then I place a small strainer over another measuring up or small bowl and just strain out the seeds.
Who wants to chomp down on seeds when enjoying a good scone? Not I!
I grab my Kitchenaid mixer and use the paddle attachment to make this super simple dough. Start with 2 cups of all-purpose flour...
We need a little sugar, so add 1/3 cup of granulated sugar. Give it another quick little stir to get all of that sugar incorporated.
Time to add in some of our key lime zest! Just take the skins of the juiced key limes (or you can do this before juicing and just set aside in a small cup or bowl) and grate them with a small grater or zester.
Only grate the green of the skin...keep away from the pith (it makes everything too bitter).
Once you get your key lime zest in the bowl (this was after just one key lime), give it a quick mix on low just to get it incorporated before adding any wet ingredients.
Then take 2 teaspoons of the key lime juice and add it to the heavy whipping cream.
Also add the vanilla to the cream, then give it a quick stir. Set aside.
(you can then pour it back into the measuring cup, like I did, or just keep it in the bowl and proceed to the next step)
Turn the mixer on LOW and slowly pour in the cream & egg mixture.
Time to turn the attention to the butter…COLD butter. Start by slicing 1/4-inch pieces of butter (or breaking them off)…
Then slice again into cubes. This will help it while mixing…small cold cubes are better than large cold slices.
Add the butter cubes to the mixing bowl and mix on LOW speed just until the butter is incorporated. You should be able to see little pieces of the butter in the mix. I
t's going to look "wet" and be a little sticky, but that's what we're looking for...don't worry. You're going to end up with a beautiful scone, I promise.
Next get your kneading/forming surface ready by lightly flouring it. Place the dough in the center of your working surface ...
and proceed to press, or roll with a floured rolling pin, until the dough is a 3/4-inch to 1-inch thick slab. When doing this, be sure to move the dough around so that the dough doesn’t stick to the surface. Add flour to the surface area as needed.
Next comes the fun part, take a biscuit or cookie cutter (Rose & I like the cookie cutters) and dip it into a little flour before pressing out the scones. This will allow the cutter to release the dough easily.
After shaping your scones, make an easy egg wash in a small bowl. Take an egg and a tablespoon of water and mix them together.
Place your scones on a SILPAT lined baking sheet, or parchment paper will work nicely, and then brush the top of each scone with the egg wash.
The last step before putting them into an oven…sprinkle the top of each scone with sugar (granulated or raw).
They go into the preheated oven (400°F) for 15-20 minutes. (time varies by size & thickness, these took 16 minutes) And we just have to wait patiently as they get all toasty and temptingly delicious...
Remove the scones from the oven once they are golden brown and firm to the touch.
Move the scones to a cooling rack and allow them to cool for 10-15 minutes.
While cooling take the remaining key lime juice (4 Tbsp.) and add 1/2 teaspoon of vanilla extract to it.
Then add the juice mixture to 2-1/2 cups confectioner’s sugar (powdered sugar). And give it a good stirring until all of the sugar is combined with the liquid.
If you need to thin the glaze a little bit, either add some more key lime juice or add 1/4 - 1 teaspoon of milk.
Once the scones are cooled, drizzle the glaze over the top of each scone, covering the top completely. Then you can make any little drizzle designs you like to decorate these tasty treats.
Serve & enjoy!
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The Key's Key Lime Scones
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Preheat Oven: 400°F
**High Altitude Conversion Unnecessary**
2 cups All Purpose Flour
1 Tbsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Sea Salt
1/3 cup Sugar, granulated
3 Key Limes, zested & juiced
1/2 tsp. Vanilla Extract
1/4 cup Butter
3/4 cup Heavy Whipping Cream
Preheat oven to 400°F.
In a large mixing bowl combine flour, baking powder, baking soda, sea salt & sugar. Mix on the lowest speed setting until all ingredients are incorporated.
With a microplane or small grater, zest the key limes into the dry ingredients. Mix on the lowest speed setting until key lime zest is well distributed.
In a small bowl or measuring cup, combine 2 teaspoons key lime juice, vanilla extract and heavy whipping cream. Add egg and beat until well incorporated.
With the mixer on low speed, slowly pour the egg & cream mixture into the dry flour mixture.
Mix until just blended.
Add cold cubed butter and mix on low speed until just blended.
The dough should look lumpy and be sticky.
Turn the dough out onto a lightly floured surface and knead it into a ball.
Flour your hands and/or a rolling pin and roll/press the dough until it is 1 to 3/4-inch thick.
You should see small bits of butter in the dough.
Keep moving the dough on the floured surface so it doesn’t stick.
Flour a 2-3-inch cutter and cut out desired shapes of the dough.
Place the scones on a baking pan lined with parchment paper or a silpat.
Collect the scraps neatly, roll them out, and cut more scones.
1 Tbsp. Water
Beat egg & water until well combined.
Brush the tops of the scones with egg wash, sprinkle with sugar.
Bake for 15 to 20 minutes, until the tops are golden brown and the insides are fully baked. Smaller scones (1 to 1 1/2-inch in diameter) will cook quickly. Typically finished in 10-13 minutes.
The scones will be firm to the touch. Allow the scones to cool for 10-15 minutes.
Key Lime Glaze:
4 Tbsp. Key Lime Juice
1/2 tsp. Vanilla Extract
2 1/2 cups Confectioner’s Sugar (Powdered Sugar)
Whisk together the confectioner's sugar, key lime juice and vanilla extract.
Drizzle over the top of each scone.