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.
Blueberry Lime Scones
- 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
- 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.