I hold a firm belief that berries + citrus are one of the best combinations ever. Right up there with caramel + sea salt, peanut butter + banana, tomatoes + pasta. It's a shame that their seasons are opposite each other, with citrus at its height mid-winter and berries abundant mid-summer. That won't stop me, though. Be it berry jam, cobbler, tart, or muffin...it will involve lemons, limes, or oranges.
Also, I am a big fan of scones. If they are the right scones, that is. No dry, crumbly, lumps that turn to paste in the mouth for me. I like them softer; closer to the product of a marriage between scone and muffin. Easy to grab and eat in the car on the way to work, without the spray of crumbs across the lap when you arrive.
These particular scones, made moist with buttermilk and bright bursts of blueberry, still hold a hearty texture thanks to the white whole wheat flour. I like to think that makes them a healthy breakfast treat, even if all that whole grain goodness does is cancel out the sugary glaze drizzled over top (shhh...just let me have that...please?). If you'd like an even fluffier texture, substitute all-purpose flour for the white whole wheat. And be careful not to overmix your dough, keeping in mind the same principles applied in biscuit-making...work fast and keep your ingredients cold.
Happy Monday, friends! Have a lovely week.
Although they are best day-of, these scones can be stored in an airtight container for up to three days.
Blueberry Scones with Lime Glaze
makes 8 scones
- 3/4 cup buttermilk
- 1 large egg
- 1/2 tsp vanilla extract
- 3 cups white whole wheat flour, or all-purpose flour for a fluffier texture
- 4 tsp baking powder
- 1/4 tsp salt
- 1 tbsp lime zest
- 8 tbsp cold, unsalted butter, cut into 8 pieces
- 1/2 cup sugar (I used turbinado), plus extra for sprinkling
- 1 cup fresh blueberries
- 1 cup confectioner's sugar
- 2-3 tsp lime juice
- Preheat oven to 375*. Spray a baking sheet with oil or cover with parchment paper.
- Mix buttermilk with egg and extract in a large bowl.
- Add flour, baking powder, lime zest and salt to a large food processor. Pulse until blended. Add butter and pulse until mixture resembles course bread crumbs. Add sugar and pulse again until blended.
- Add flour mixture to egg mixture and stir with a wooden spoon until a soft dough forms. Do not overmix. Add blueberries and carefully fold them into dough.
- Turn out dough on a floured board and give 5-6 careful kneads, just until well mixed and cohesive, trying not to crush too many of the berries. Divide dough into 8 equal pieces and roll into balls before flattening into disks about 4 inches wide.
- Bake on prepared baking sheet for 20-25 minutes until medium brown. Let cool on sheet for 5 minutes before moving to wire rack to cool completely.
- To make the glaze, mix the confectioner's sugar with 2 tsp of lime juice. Use a spoon to blend together into a paste, adding more lime juice a bit at a time until the glaze is spreadable.