I have a mild obsession with scones. Though not nearly as crave-able as cookies and admittedly easier to step away from than cake, scones are a much under sung baked good. If you like the occasional sweet treat – one that you can eat morning, noon, or night, then you’ll want to focus here.
They’re even a hit when you over bake them a little bit. Ahem.
Scones are traditional cooked pastries that are simple and easy to make, and delicious to eat. Cherry and lime are a fun combination because cherries are so reminiscent of summer, especially in the Midwest where Michigan cherries are just a stone’s throw away. Limes are one of those things that most people have in their fridge, even people who rarely turn their ovens on because hello, Corona.
If your experience with scones is limited to the ones that you press your face up to the bakery case at Starbucks to drool over before the barista quietly asks you to leave, you’ll love how simple this recipe is to make and how impressed people will look when you say you’ve made scones.
- 2 cups all purpose flour
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small chunks
- ½ cup buttermilk
- 1 large egg
- 2 tablespoons fresh lime juice
- ⅓ cup sweetened dried cherries, chopped fine
- 2 teaspoons finely grated lime zest (about 1 small lime)
- Preheat oven to 425 degrees F.
- In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt. Add butter chunks and toss lightly with flour; place bowl in fridge.
- In a small bowl, whisk together egg, buttermilk, lime juice and lime zest; place bowl in fridge.
- Get organized: measure out and chop the cherries; set aside. Line a baking sheet with parchment or a silpat; set aside. Lightly dust a counter top with flour. Pour a little bit of heavy cream in a bowl and have a pastry brush handy.
- Remove bowls of flour and buttermilk from fridge. Cut butter into flour with a pastry blender or rub together with your fingertips until it resembles coarse crumbs. Add cherries and stir to combine.
- Add buttermilk mixture all at once to flour mixture and stir until the mixture clumps together. Dump mixture out onto floured counter top and, with floured hands, gather into a ball and knead once or twice to combine everything. Pat into a circle about ½ inch thick. Cut into 8 slices, like a pie, or cut with biscuit or cookie cutters into whatever shape you prefer. Put scones on lined baking sheet and brush lightly with heavy cream (optional).
- Bake in a preheated oven for 13-15 minutes until lightly browned. Remove to cooling rack.