Mojito Scones: Happy Hour, Meet Breakfast.

Recipe by Annacia
READY IN: 36mins
YIELD: 8 scones




  • 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.