Prep 20 mins
Cook 16 mins
I found this fabulous recipe on KAF: "While at first thought, these two flavors (sour? minty?) don’t seem complementary, they actually occupy enough common ground to make a good pair. Both are refreshing, clean flavors; not at all subtle, they wake up your taste buds. Heck, they’re both bright green; that should count for something! Lime and mint come together nicely in these tender scones. Since the recipe as written provides the barest hint of mint, feel free to ramp it up by brushing the scones with a bit of mint syrup after baking."
- 2 1⁄2 cups unbleached all-purpose flour (10 1/2 ounces)
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup light brown sugar
- 2 tablespoons freshly grated lime rind (zest, the rind of 1 lime)
- 1 tablespoon of fresh mint, chopped
- 1⁄2 cup cold butter
- 3⁄4 cup cold milk
- 1⁄2 teaspoon lime oil (optional, for enhanced flavor)
- coarse white decorator sugar (optional)
- Whisk the first 7 ingredients together in a bowl.
- Work in 1/2 cup cold butter until the mixture is unevenly crumbly.
- Add 3/4 cup cold milk and 1/2 teaspoon lime oil (if using).
- Stir just until the dough is cohesive.
- Turn the dough out onto a lightly floured surface, shape it into a rough ball, and roll or pat it into an 8″ round.
- Patting the dough into a lightly greased 8″ round cake pan is an easy way to make a nice, neat round.
- If you’ve patted the dough into a pan, turn the pan over and rap it sharply to drop the dough onto a lightly floured surface.
- Score it into 8 wedges.
- Brush with milk, and sprinkle with coarse white sparkling sugar, if desired.
- transfer the wedges to the sheet, separating them by about 1″ at the outer edge.
- Place the scones in the freezer for 15 minutes; this will help them rise higher.
- While the scones are chilling, preheat the oven to 400°F.
- Bake the scones until they puff up and begin to brown, 16 to 20 minutes.
- Remove them from the oven, and cool briefly on the pan before transferring to a rack.
- Serve warm, or at room temperature. Wrap any cooled leftovers airtight, and store at room temperature for several days; freeze for longer storage.
It's true that it's a fabulous recipe. The taste of the lime and mint is wonderful. I didn't brush the scones with milk. And since my oven was already at 400 F, I didn't put them in the freezer to wait 15 minutes. I used the food processor to do the dough. And the mint was finely chopped at the same time. I patted the dough with my hands. And I baked them 20 minutes. Thanks Annacia :) Made for Photo tag game
wow oh wow these are good Mr picky even liked them .the mint does not over power . i ran mint through food processor cause i can't chop fine enough . it worked great . i did put sugar on top this would be good with Moroccan tea and fruit salad for breakfast .everyone should tr this one