- Hands-on time:
- 15 mins. to 20 mins.
- Baking time:
- 16 mins. to 20 mins.
- Total time:
- 46 mins. to 55 mins.
- 8 scones
With an upfront kick of lime and a subtle hint of mint, these scones are sure to delight the palates of anyone familiar with the pleasure of an ice-cold Mojito on a hot summer's day. Attention, lime lovers: for enhanced lime flavor, be sure to use the lime oil.
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup light brown sugar
- 2 tablespoons grated lime rind (zest), the rind of 1 lime
- 1 tablespoon fresh mint, chopped
- 1/2 cup (8 tablespoons) cold unsalted butter
- 1/2 teaspoon lime oil, optional, for enhanced flavor
- 1/2 to 3/4 cup cold milk
- coarse white sparkling sugar, for topping
- 1) Preheat the oven to 400°F. Lightly grease a standard scone pan, or lightly grease a baking sheet; or line with parchment.
- 2) Combine the flour, baking powder, salt, sugar, lime juice powder or grated rind, and chopped fresh mint.
- 3) Work in the butter until the mixture is unevenly crumbly.
- 4) Add the lime oil.
- 5) Starting with 1/2 cup, add enough milk to make the dough cohesive. It should be evenly moist, but not so sticky that you can't work with it.
- 6) Turn the dough out onto a lightly floured surface, shape it into a rough ball, and roll or pat it into an 8" round.
- 7) Using a bench knife or sharp knife, cut the round into 8 wedges, and transfer each to the prepared pan.
- 8) Brush the scones with milk or cream, and sprinkle with coarse sparkling white sugar, if desired.
- 9) Place the pan in the freezer for 15 minutes; this will help the scones rise higher.
- 10) Bake the scones until they begin to brown, 18 to 24 minutes.
- 11) Remove them from the oven, and transfer to a rack.
- 12) Serve warm, or at room temperature. Wrap any cooled leftovers airtight, and store at room temperature for several days; freeze for longer storage.
- Yield: 8 scones.
Tips from our bakers
- To add more lime flavor to the scones, substitute or supplement the 2 tablespoons grated lime rind with 2 to 4 tablespoons lime juice powder (more if you're substituting, and less if you're supplementing the rind).