- 2 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 8 tablespoons butter (cold and cut into small slices)
- 2/3 cup half & half
- 2 teaspoons lime juice
- 1 tbsp lime zest (freshly grated)
- 1 egg
- 1 cup blackberries (fresh or frozen)
- 1 cup powdered sugar
- 1/2 tbsp lime juice
- 1/2 tbsp lime zest (freshly grated)
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
In a large bowl or the bowl of your food processor, blend together flour, sugar, salt, baking powder and soda.
Add cold butter slices and cut into flour or pulse until small clumps form.
Add half & half, lime juice and zest, and egg and mix or pulse until just combined.
If using frozen blackberries, add to the dough and pulse with food processor 2 times until combined. If using fresh blackberries, knead into dough with clean hands.
Form dough into a large disk and slice into 6-8 wedges.
Carefully separate wedges and place on baking sheet.
Bake scones for 12 minutes or until the edges begin to turn golden brown. Cool completely before icing.
To make the glaze, combine powdered sugar, lime juice and zest, and whisk until smooth.
Top each cooled scone with 1 tablespoon of glaze.
Enjoy immediately or place in an airtight container in the fridge for up to two days.
Recipe from The Seaside Baker for Princess Pinky Girl