Blackberry Lime Buttermilk Drop Scones

Blackberry Lime Buttermilk Drop Scones

These scones are rustic yet somehow elegant in their own way. They do look quite pretty on a pure white plate and were exceptionally appreciated at our weekend brunch.

They are quite simple to make with no rolling or cutting, the dough is just dropped in large spoonfuls onto a parchment lined baking pan. The only real tick is to make sure you are extra gentle with the dough so as not to break up the delicate blackberries. When I add the liquid to the dry ingredients, i just use a rubber spatula and keep folding and scraping the bottom of the bowl so as to sort of toss the ingredients together gently with as little kneading of the dough as possible.

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

In a food processor, combine:

• 2 cups flour
• 1/3 cup sugar
• 4 tsp baking powder
• pinch salt
• zest of two limes, finely minced

Cut in:

• 1/2 cup very cold butter, cubed

Pulse process until this mixture resembles a coarse meal.  Remove to a large bowl and toss in:

• 1 1/2 cups fresh blackberries

Mix together:

• 2 tbsp lime juice
• 1 tsp vanilla extract
• 3/4 cup buttermilk

Pour this over the surface of the dry mixture. Toss all together gently with a rubber spatula, only enough to form a dough ball.

Drop by heaping tablespoonfuls onto a parchment lined baking pan.

Bake at 375 degrees F for 20 - 25 minutes or until light golden brown. Baking time will vary depending on the size of your scones. This recipe makes about 12.

Blackberry Lime Buttermilk Drop Scones

These scones are rustic yet somehow elegant in their own way. They do look quite pretty on a pure white plate and were exceptionally appreciated at our weekend brunch.

They are quite simple to make with no rolling or cutting, the dough is just dropped in large spoonfuls onto a parchment lined baking pan. The only real tick is to make sure you are extra gentle with the dough so as not to break up the delicate blackberries. When I add the liquid to the dry ingredients, i just use a rubber spatula and keep folding and scraping the bottom of the bowl so as to sort of toss the ingredients together gently with as little kneading of the dough as possible.

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

In a food processor, combine:

• 2 cups flour
• 1/3 cup sugar
• 4 tsp baking powder
• pinch salt
• zest of two limes, finely minced

Cut in:

• 1/2 cup very cold butter, cubed

Pulse process until this mixture resembles a coarse meal.  Remove to a large bowl and toss in:

• 1 1/2 cups fresh blackberries

Mix together:

• 2 tbsp lime juice
• 1 tsp vanilla extract
• 3/4 cup buttermilk

Pour this over the surface of the dry mixture. Toss all together gently with a rubber spatula, only enough to form a dough ball.

Drop by heaping tablespoonfuls onto a parchment lined baking pan.

Bake at 375 degrees F for 20 - 25 minutes or until light golden brown. Baking time will vary depending on the size of your scones. This recipe makes about 12.