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Blackberry Lime Scones

Blackberry Lime Scones

Chelsea Colbath
A thick, whole wheat scone filled with fresh blackberries and plenty of lime juice and zest.
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15 minutes
TOTAL TIME: 15 minutes
Time 30 minutes

Ingredients
  

  • 2 1/2 cups white whole wheat flour*
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 4 Tablespoons grass-fed butter cold
  • 3/4 cup full-fat canned coconut milk or whole milk
  • 3 Tablespoons honey
  • 1 teaspoon vanilla extract
  • juice and zest from 2 limes
  • 1 cup fresh blackberries if using frozen, don't defrost
  • 1/2 Tablespoon cane sugar to sprinkle on top

Instructions
 

  • 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper, or grease with butter. Set aside.
  • 2. Put flour, baking powder, and salt into a medium-sized bowl. Finely dice the butter and add it to the flour mixture. Use a pastry cutter or your hands to mix the butter into the flour. Stop when small bits of butter remain- about the size of peas.
  • 2. Add all remaining ingredients to the bowl, and stir just to combine. Dump mixture onto a floured counter and use your hands to form it into a ball. Then, flatten the ball into an 8-inch disk.
  • 3. Cut the disc into 8 triangles (like you're cutting a pizza) and gently transfer all 8 scones onto the prepared pan, with a few inches between each. Sprinkle the top of each scone with sugar. Place the pan with the scones into the fridge for 10 minutes to chill before baking.**
  • 4. Bake for 15-18 minutes or until scones are golden. Let cool a few minutes, then eat warm with extra butter or jam.
  • 5. Scones are best eaten on the same day they're made, though they will keep at room temperature for 3-4 days, if needed.

Notes

*White whole wheat flour has the same nutritional profile as regular whole wheat, but with a more mild flavor. If you only have regular whole wheat, I recommend using half all-purpose flour and half whole wheat to keep these from being too strong and dense. Likewise, these can be made entirely with all-purpose flour, if that's your preference.
**If desired, the dough can be frozen at this point for freshly baked scones, anytime. Just bake them frozen and add 2-4 minutes onto the bake time.