This week Tandy Sinclair of Lavender and Lime is hosting International Scone Week 2020. A week where bloggers gather to celebrate this wonderful baked good by sharing their scone recipes. Of course, I had to take part!
Since I have already posted my tried and true Blueberry Scone recipe, I decided to think up a new flavour combination using the same base recipe. I still avoid going to the store too often, so I wanted to make a recipe that used ingredients I already had. I came up with 3 possible flavour combinations: cranberry and orange, raspberry and lime and raspberry and chocolate. Some of my friends requested raspberry and chocolate, but my daughter begged me to do the raspberry and lime ones. How could I refuse her?
The recipe is basically the same as my Blueberry Scones, but I swapped lime zest in for the lemon zest and raspberries in for the blueberries. I decided to take the lime flavour one step further and make a lime glaze for the top of the scones, instead of dusting them with sugar.
Because raspberries bleed a lot when they are baked, I decided to try dipping sides of the scones in flour before baking, to see if that would stop the juice from running out. It worked! I had almost no raspberry leakage.
We’ve been eating theses scones for the past two days and have really enjoyed them. Raspberries are one of my favourite flavours and I really liked the contrast of the lime flavour, especially in the glaze.
Will you join me in celebrating International Scone week by baking these scones? What are your favourite scone flavours?
I have already posted pictures of the process to make scones in my Blueberry Scone Recipe. If you would like to follow the pictures, click here.
For the Scones
- For the Lime Glaze
- Line baking sheet with parchment paper.
- Grate butter using the large holes of a box grater and place back in the freezer until needed.
- Toss raspberries with 1 tbsp flour and return to freezer.
- Whisk milk and yogurt together in a small bowl or measuring cup and place in the fridge until needed.
- Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt and lemon zest in a medium bowl.
- Add frozen butter and toss with fork or fingers until butter is thoroughly coated.
- Add milk mixture to flour mixture and fold with rubber spatula until just combined.
- Dust surface of dough with flour and with floured hands, knead dough 6-8 times until it just holds together in a ragged ball, adding flour as needed to prevent sticking.
- Roll dough into an approximate 12-inch/30 cm square.
- Fold into thirds like a business letter, using a bench scraper to help.
- Lift short ends of dough and fold into thirds to form an approximate 4-inch square.
- Transfer dough to a plate that has been lightly dusted with flour and chill in freezer for 5 minutes.
- Transfer dough to floured counter and roll into an approximate 12-inch square once more.
- Sprinkle raspberries evenly over the top of the dough, then press down into the dough.
- Roll the dough into a cylinder, using a bench scraper to help. Form into a tight log.
- Put dough seam side down and press into a 12×4 inch rectangle.
- Using a sharp, floured knife, cut rectangle into 4 equal pieces. Then cut each piece diagonally to form 2 triangles.
- Transfer to prepared baking sheet. Chill in the fridge for 1 hour or overnight.
- Preheat the oven to 425F/218C
- Before baking, put about 1/4 cup of flour on a plate and dip the sides of the scones in the flour. then brush the tops of the scones with melted butter.
- Bake until tops are golden brown and internal temperature is 210F/98C, about 18-25 minutes.
- Transfer to wire rack and let cool for at least 10 minutes before adding glaze.
- In a small bowl, whisk together icing sugar, lime zest and lime juice to form a thick glaze.
- Pipe or drizzle the glaze over the top of the scones.
Raspberry Lime Scones
These rich and flaky scones combine raspberry and lime flavours for a special breakfast or tea time treat.