Fresh Raspberry & Lime Scones
Scones hold a special place in my heart. I have some very fond memories visiting Taylor’s Tea room in Dundas, Ontario with my mom, sister and Nanny when I was young. It was always lovely going to the tea room because as someone who was a very girly child, I loved all the delicate china and floral patterns. It’s a quaint, airy atmosphere, complemented by food that is light, fresh and delicious in it’s simplicity. We would get scones with clotted cream and jam, which were out of this world. My mom still talks about them to this day.
We took my mom for afternoon tea last year for mothers day, and we all had a nice time. It was, however, a bit pricey, so this year I was thinking of making afternoon tea at home.
In preparation, I want to perfect my scone making skills before that time comes. I’ve been seeing a ton of delicious recipes on Pinterest lately that I’ve used as inspiration. I was also inspired by a puff pastry treat that we made while I was in culinary school called Fjords. They were miniature cream puffs filled with raspberry jam and a lime zest whipped cream. The taste was phenomenal. So I decided to use those flavours and apply them to a scone in place of the traditional raspberry lemon combo.
These scones were super easy to make and come together in about half an hour, so I had breakfast on the table in time to have the scones with our coffee!
Fresh Raspberry & Lime Scones
Yield: 8 Scones
Prep: 15 minutes
Bake Time: 15-18 minutes
Recipe adapted from Two Peas and Their Pod
2 cups all purpose flour
1 tbsp baking powder
3 tbsp granulated sugar
zest of 2 limes
1/2 tsp salt
6 tbsp cold, unsalted butter cut into 1/4″ cubes
1 cup heavy cream, plus 1 tbsp - divided
1 tablespoon fresh lime juice
1 cup raspberries
1 cup powdered sugar
4-5 tbsp heavy cream or milk
1/2 tsp lime zest
juice of 1 lime
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or Silpat and set aside.
- In a large bowl, whisk together flour, baking powder, sugar, lime zest and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- Mix 1 cup of heavy cream with lime juice and pour over the ingredients. Stir with a spatula until dough begins to form. Don’t over mix. Gently fold in raspberries. The raspberries will get a little smashed, but that is ok!
- Transfer dough to a floured counter top and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut into 8 even triangles.
- Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
- While the scones are cooling, make the lime glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, lime zest and juice. Whisk until you reach desired consistency. Drizzle glaze over the scones. Devour immediately.
I think I’ve come up with a recipe that is a winner. These will definitely be included in my mothers day tea! I do want to work on refining my mixing a little bit though, as these came out a bit more pink than I would have liked. I was a bit scared of over mixing, as I haven’t made scones in a while, so next time, I’ll take a little more time to let the dough come together before I add the raspberries. This will help the dough be less pink, and will make them look a bit more refined.
Overall, I would definitely suggest giving these scones a try. The flavours are bright and fresh, and perfect for the upcoming spring season or a mother’s day afternoon tea 🙂
Let me know your favourite type of scones!