Raspberry-Lime Scones

Servings: 8 yield(s)
Prep Time: 75 mins
Cook Time: 20 mins
Total Time: 95 mins
    For the Scones
  • 8 tbsp unsalted butter ((113 g))
  • 1.5 cups frozen raspberries
  • .5 cup whole milk
  • .5 cup sour cream or yogurt
  • 2 cups all-purpose flour ((plus 1 tbsp))
  • 2 tsp baking powder
  • .25 tsp baking soda
  • .5 tsp salt
  • 1 tbsp lime zest
  • 1 tbsp tbsp melted butter
  • For the Lime Glaze
  • 2/3 cup icing sugar
  • 1 tsp lime zest
  • 1 tbsp lime juice
  1. Line baking sheet with parchment paper.
  2. Grate butter using the large holes of a box grater and place back in the freezer until needed.
  3. Toss raspberries with 1 tbsp flour and return to freezer.
  4. Whisk milk and yogurt together in a small bowl or measuring cup and place in the fridge until needed.
  5. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt and lemon zest in a medium bowl.
  6. Add frozen butter and toss with fork or fingers until butter is thoroughly coated.
  7. Add milk mixture to flour mixture and fold with rubber spatula until just combined.
  8. 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.
  9. Roll dough into an approximate 12-inch/30 cm square.
  10. Fold into thirds like a business letter, using a bench scraper to help.
  11. Lift short ends of dough and fold into thirds to form an approximate 4-inch square.
  12. Transfer dough to a plate that has been lightly dusted with flour and chill in freezer for 5 minutes.
  13. Transfer dough to floured counter and roll into an approximate 12-inch square once more.
  14. Sprinkle raspberries evenly over the top of the dough, then press down into the dough.
  15. Roll the dough into a cylinder, using a bench scraper to help. Form into a tight log.
  16. Put dough seam side down and press into a 12×4 inch rectangle.
  17. Using a sharp, floured knife, cut rectangle into 4 equal pieces. Then cut each piece diagonally to form 2 triangles.
  18. Transfer to prepared baking sheet. Chill in the fridge for 1 hour or overnight.
  19. Preheat the oven to 425F/218C
  20. 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.
  21. Bake until tops are golden brown and internal temperature is 210F/98C, about 18-25 minutes.
  22. Transfer to wire rack and let cool for at least 10 minutes before adding glaze.
  23. In a small bowl, whisk together icing sugar, lime zest and lime juice to form a thick glaze.
  24. Pipe or drizzle the glaze over the top of the scones.
Recipe Notes

Raspberry Lime Scones

These rich and flaky scones combine raspberry and lime flavours for a special breakfast or tea time treat.