Nothing says summer like the taste of these yummy blackberry lime scones! What a wonderful (easy to make!) treat in the middle of snowy winter to remind you of the summer sun!!
Using freshly picked (or fresh from the store) or frozen blackberries, these blackberry lime scones are sure to be a favorite to serve with breakfast, brunch, or afternoon tea!!
If you’re looking for the perfect compliment to any brunch, these blackberry lime scones are it. These flaky scones are going to go fast. You’ll wish you’d doubled the batch! There’s no shame in doing so!!!
These fresh-tasting, no-fuss scones can be ready in as little as 35 minutes! I also love that these scones (sans icing) can also be baked ahead, and frozen for up to two months. Just thaw, add the icing and you’ll be all set!!
This psychedelic purple and green color combo is one of my favs!!
Memories of Picking Blackberries…
One of my favorite things to do in late August is to go blackberry picking. There is something so satisfying in picking your own bounty! But I have to admit, as a young girl going berry picking was not on the top of my list for fun things to do!
I remember my mom gathering the berry pails (these were usually tin coffee cans with holes poked on each side along the top and a wire connected through the holes to make the “pail”). We’d attach our pails to a belt or string around our waist, and with sandwiches and drinks packed for the afternoon off we’d go in search of “berry” treasure!
The berry patch we’d find was usually down an abandoned logging road or along a ditch in the country. Because it was August it was almost always HOT and sticky. I remember it taking forever to fill my berry pail (it probably would have gone faster if I hadn’t been nibbling blackberries as I picked). We usually didn’t go home until everyone had their pails full!
The promise of blackberry dessert was my motivation. As a kid, I’d rather have been spending the day riding my bike or hanging out at the local swimming hole (although I also don’t remember having the choice, lol!).
Ingredients for Blackberry Lime Scones
To make these easy scones, gather fresh or frozen (if using frozen, don’t thaw them) blackberries, lime zest, flour, salt, baking powder, baking soda, granulated sugar, unsalted butter (very cold butter = flaky scones!), eggs, milk, fresh lime juice, and confectioners’ sugar.
Don’t worry about your scones coming out of the oven looking a little rustic. The icing will polish them to perfection!
These psychedelic blackberry lime scones are best served warm. But they aren’t too shabby left-over either!
Blackberry Lime Scones
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Ingredients
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/3 cup granulated sugar
- 2 teaspoons lime zest
- 8 Tablespoons unsalted butter VERY cold butter = flaky scones!
- 1 large egg beaten
- 2/3 cup milk
- 1 cup blackberries fresh or frozen (do not thaw before adding)
Egg Wash and Sugar Topping
- 1 large egg beaten
- 1 teaspoon milk or water
- 2 Tablespoons granulated sugar to sprinkle over before baking
Icing Glaze
- 2 Tablespoons fresh lime juice
- 3/4 – 1 cup powdered confectioners sugar
Instructions
- Preheat oven to 400 degrees. Line large baking sheet with parchment paper.
- In a large mixing bowl, add dry ingredients (flour, salt, baking soda, baking powder, sugar and lime zest). Whisk to combine.
- Remove butter from refrigerator. Quickly cut the butter into small slices and cubes, then cut the butter into the dry ingredients (a pastry cutter works best, but you can use a fork or your fingers) until it forms a course meal. Set aside.
- In a small bowl, add the egg and milk. Whisk to combine.
- Add egg/milk mixture to dry ingredient/butter mixture. Use a fork to stir together until it forms a moistened dough.
- Add fresh or frozen blackberries and gently stir into dough. It's ok if blackberries crumble a bit, it makes the scones a pretty purple color!
- Remove dough to a lightly floured work surface. Form into an 8-inch circle. Use a pizza cutter or knife to cut the circle into 8 wedges. Carefully transfer wedges to lined baking sheet.
- In small bowl whisk egg wash together. Lightly brush tops of wedges with egg wash, and sprinkle with sugar.
- Bake for 18-20 minutes, or until lightly golden brown. Remove from oven and cool slightly.
- Stir glaze together and drizzle over warm scones. Garnish with additional lime zest if desired. Serve and enjoy!
