Blueberry Lime Scones

Croatians eat mostly savory breakfast – bacon, sausages, scrambled or boiled eggs, polenta with butter (or lard), sandwiches, some kind of cheese spread, or pâté on the bread loaf, etc. When I was little, I’ve mostly eaten savory, hearty breakfast, too, because my great grandmother always used to say “eat breakfast like a king, eat lunch like a prince and dine like a beggar”.
From time to time I have for breakfast semolina pudding or my ALL TIME FAVORITE Chocolino or even better Hazelnut Chocolino (this is actually the one and only meal from my childhood I can not live without, even when I am grown up now).

Honestly, this is the first time I made scones.

I searched the internet for breakfast ideas, and I saw a lot of recipes for Scones, so I combine blueberries, since I had a small container in the fridge, and lime that I bought to make salsa. I read that sour cream gives the tenderness and moisture to the scones (I literally cried when I opened the fridge and saw I have no sour cream), and said, I will work with milk if these scones will me be dry, so be it. But I was wrong, these are moist, tender and fruity, and lime icing on top gives them something extra. I served it with Lemon Curd.

Print Recipe

No ratings yet

Blueberry Lime Scones

These are moist, tender, and fruity, and lime icing on top gives them something extra.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Breakfast

Cuisine: American

Servings: 8

Author: Mihaela K. Sebrek

Ingredients

• 225 grams self-raising flour (1 3/4 cup, 7.9 oz)
• 75 grams butter (1/3 cup, 2.64 oz)chilled and diced
• 40 grams brown sugar (3 tablespoons, 1.4 oz)
• 125 ml milk (1/2 cup + 1 tablespoon, 4.2 fl oz)
• 100 grams blueberries (1 cup, 3.5 oz)
• 1/2 lime zested and juiced
• icing sugar

Instructions

• Heat the oven to 220 C. Line a baking sheet with baking paper.
• Tip the flour into a bowl, add the butter and rub in until the mixture looks like breadcrumbs, then stir in the sugar. Add the milk stir to form a soft dough. Gently fold in blueberries.
• Tip it onto a lightly floured surface and knead once or twice to bring it together, then move it to the baking sheet and pat it out to a circle about 2.5cm (1 inch) thick. Dip a knife blade in flour and mark the circle into wedges, cutting almost all the way through (wiggle it around any blueberries).
• Bake for 15-20 minutes, or until risen and golden,
• Mix the lime juice with enough icing sugar to make a thick icing. Spoon icing onto each one and sprinkle with lime zest.

Notes

***In Croatia, we are using grams and milliliters. Every recipe has a measuring in grams (milliliter), cups, and ounces. I own cups and spoons measure utensils and I try to be exact when I convert weight into volume (cups), but there is a slight possibility of deviation from the exact amount. Due to differences in measurement, I recommend that you use a kitchen scale if you have one.

Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!