Hey Guys!
Happy Weekend!
And Happy Soon-To-Be Mother’s Day to all of you mommas out there.
Anyone have big plans? I believe we’re heading to IKEA which is one of my favorite places in the entire universe (to get what will most likely be a future blog post!) Oh, the suspense, right? 😉
The girls are excited for frozen yogurt with berry sauce and perusing the stuffed animal section. And me, well, I’m excited for just about everything else. I’m not a head-over-heels IKEA fan for everything they sell, but there are so many smart organizational ideas to fawn over, and some seriously great quality pieces, if you’re selective. And the clever space planning is just so darn fun to look at! I know, #designgeek right here.
But anyway, I had my mom over for an early Mother’s Day brunch this morning. It was so nice to get together for a couple of hours to just relax and have coffee, and watch the girls play outside the kitchen windows. I made egg soufflés and these blackberry lime scones, and they are so good, Guys.
I’ve been using this recipe since long before I found out I had to go gluten free six years ago, and they are fortunately super easy to convert, and taste exactly the same as they always did. So this is the perfect recipe, whether you make them gluten free or not. They’re moist and dense, and can be made with an infinite number of add ins. Blackberry lime is the perfect combo for spring and summer, and I think you’ll seriously love these beauties.
Don’t forget the coffee, or the latte, or the tall glass of milk on the side.
Blackberry Lime Scones {Gluten Free or Not}
Ingredients
DOUGH
- 2 3/4 cups gluten free flour blend (I used Cup 4 Cup Gluten Free Flour) (or you can use regular all purpose flour, if you’re not GF)*
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 10 tablespoons cold butter, cut into pieces
- 1 cup fresh blackberries, halved
- zest of 2 limes
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup half and half or milk
- 1 egg yolk mixed with one tablespoon milk for egg wash
GLAZE
- two tablespoons fresh lime juice
- 1 cup plus 2 tablespoons confectioners sugar
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and lime zest.
- Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
- In a separate mixing bowl, whisk together the eggs, vanilla, and half and half or milk.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Gently fold in the blackberries.
- Grease a scone pan with butter.
- Scoop 8 generous portions of batter into each scone mold using an ice cream scoop, and press to fill mold.
- Brush each scone with milk and egg mixture, and sprinkle with coarse white sparkling sugar, if desired.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. This will chill the butter and make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F and make the glaze.
- Combine lime juice and powdered sugar and set aside.
- Bake the scones for 20 to 22 minutes, or until they’re golden brown. They should look baked all the way through; the edge shouldn’t look wet or unbaked.
- Remove the scones from the oven, and cool briefly on a wire rack. Place a dollop of glaze in the middle of each scone; it will spread itself out naturally. Grate a little more lime zest over each one, and serve warm.
- The batter may be made in advance and frozen up to a month. After the 3o minutes of freezing time, transfer the scones to a zip top freezer bag. When you’re ready, just bake from frozen, and add four or five minutes to baking time.
*If you make these gluten free and you can’t find Cup4Cup GF flour, double check that whichever flour blend you use already contains xanthan gum. Not all of them do, and these will not hold together without it.
Let me know what you think if you make them! They are a fan. favorite. over here.
And happy, happy, happiest Mother’s Day, to all of you mommas out there!
Laura ♥
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Hi; Thanks for the recipie:) not sure what the flour gluten free flour content is 2 3/4 cups or 4 cups:) ps is it really easy to make? I’m new to baking:)
Hi Gail! You’re welcome! Oh, I see why it’s confusing! I couldn’t figure out where the 4 cups was coming from for a minute ☺ I made these gluten free and the gluten free flour brand I used is called ‘Cup 4 Cup.’ So it’s 2 3/4 cups flour – the 4 is just part of the brand name. The hardest part about making these is working the butter into the flour before you add the wet ingredients. It’s not really hard but kind of confusing to explain! If you google, ‘how to cut butter into flour’ you’ll get a bunch of YouTube videos on how to do it. Once you get that part down, it’s totally doable! Let me know how they turn out if you make them! ☺?
And PS.. I changed the wording in the ingredient list to be less confusing! ☺?
OOOMYYY Goodness! These look sooo delicious! I’m definitely going to need to make these.
You will love them, Stephanie! They’re a little too good, if you know what I’m sayin’ ? Thanks so much! ? xoxo
This looks sooooo good, Laura!!! I have to try it!
xo
Luciane
I’m sorry I missed your comment, Luciane! It got buried in all of the spam comments I get. Sorry! You will LOVE these. They’re sooo good!! xoxo
Oh my looks so good! Could you use raspberries in this? What brand of scone pan do you use….non stick dark pan? Do you really need to even use an actual scone pan….if you don’t have one
They are sooo yummy! I’ve made these exactly the same way except with raspberry and lemon and it worked just as well! And I bet raspberry lime would be amazing. Such a good idea! I never used a scone pan before going gluten free… I’d just form a disk, cut into wedges and bake, but I’ve found the scone pan really helps gf scones to rise higher, so I recommend it. I think this particular pan is made by anchor but I’m not positive. And it’s definitely dark but not nonstick. Hope that helps! Xoxo
Hi again! Got my pan….making these right now. My “batter” is more like a cookie dough…..is it supposed to be super thick like a dough? Or more like a pancake batter? I’m using better batter GF flour (has xanthan gum in it) I used one whole block of Kerrygold butter, cause it says it’s 8oz….and I took some more from another block to make up to 10oz…….hope it’s not too much. Also, it’s not very sweet…I used coconut sugar….in freezer now….crossing my fingers these aren’t bricks!
Oh yay! It’s a very thick batter, Nancy. I used the back of a spoon to spread it out. I’ve never used Better Batter, but I’ve heard good things about it! The scones also aren’t too sweet but the glaze is incredibly lime-y and sweet so it balances it nicely! How did yours turn out with the better batter and coconut sugar? I’ve never used coconut sugar in these either, but would love to try that too! Can’t wait to hear!
Good morning, Laura – I made your scones the other night & I have to say they were soooo delicious! I did not have a scone pan and used a regular round non-stick baking pan, which worked well. The scones were super moist but I found the next day, they were a bit dryer so we just popped them in the microwave for a few seconds. Also, I used regular flour but I think I will try it with the gluten-free flour next time. I just ordered a scone pan on line & hope to make them again this weekend for a family gathering! Thanks for a lovely recipe! 🙂 PS – My husband and his co-workedr said they were excellent too!
Oh, that’s so good to hear! With 6 of us in my fam, these never make it to day two, lol, but that’s a great tip! I used to make these with regular flour before I had to go gluten free, and I can honestly say, they taste amazing both ways. If you try the GF version, I definitely recommend a good flour like Cup4Cup. Thanks so much for popping in!
Hi, This is a lovely recipe, thank you for sharing it with us. I am a foodie lover and We enjoy baking cake.