Wednesday, March 16, 2011

KEY LIME SCONES




Monday night I decided to make scones with a recipe I had from the July/August 2007 issue of Tea Time. Delicious Key Lime Scones were made and quickly consumed!  I found the recipe made about 13 scones....






Of course a nice pot of tea goes with the scones!



Here is what you will need: 2 cups sifted flour, 5 Tb sugar, 1 Tb baking powder (reduce in high alt), 3/4 tsp salt, 5 Tb cold unsalted butter, diced, 3 oz cream cheese, cubed, 1 egg slightly beaten, 3 Tb fresh key lime zest, 1 1/2 Tb lime juice, 1 tsp vanilla extract,1/2 cup plus 2 Tb heavy cream, divided. 
 
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
 

In a medium bowl, sift flour, 4 Tb sugar, baking powder and salt. Using a pastry blender, cut in the butter and cream cheese until the mixture is crumbly,  Stir in egg, lime zest, juice and vanilla. Mix in 1/2 cup cream until combined. Form dough
 
Roll on floured surface and cut using scone cutter. Brush tops with other cream and sprinkle with sugar......bake 15 minutes till lightly brown.








6 comments:

Prim Rose Hill ©2008-2011 said...

OMGosh! These look awesome! I love key lime. :)

Linda J. said...

I give you an A+ in scone baking! The scones look perfect and sound yummy!

Lynn said...

Tea Lime scones sound perfect for Florida where I live. Strange, never heard of them though. Since limes are green, they are lovely for a St. Patrick's Day tea even thought I don't have a drop of Irish blood in me. Blessings.

Lynn said...

Me again. I have been painting a room and think I need a nap! I meant to add that I love the cute teapot. Love it a lot! Also not sure if when I made that comment if I said, Key lime or tea lime, lol. Sorry. Like I said, I have been busy and trying to catch up on my visits and really need a nap!

Deanna said...

Those look and sound delicious! Thank you for the recipe. I will attempt to bake them this weekend.

Deanna :D

Angela McRae said...

Your scones look divine! Thanks for inspiring me to tuck into a back issue of the magazine and try this recipe!