These Lemon-Lime Scones are a delightful treat.
- 2 cups all-purpose flour
- ½ cup plus 1⅓ cup granulated sugar, divided
- ¼ cup plus 1 tablespoon fresh lime zest (approximately 5 limes), divided
- 1 tablespoon fresh lemon zest
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup cold unsalted butter, cubed
- ½ cup plus 1 tablespoon cold heavy whipping cream
- ¼ cup cold whole milk
- ½ teaspoon lemon extract
- ¼ teaspoon vanilla extract
- Garnish: organic cane sugar
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, ⅓ cup sugar, 1 tablespoon lime zest, lemon zest, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
- In a small bowl, whisk together ½ cup cold cream, cold milk, lemon extract, and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and gently knead dough 4 to 5 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a 2-inch round cutter, cut 9 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush top of scones with remaining 1 tablespoon cream. Sprinkle with cane sugar, if desired.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes.
- In a small bowl, combine remaining ½ cup sugar and remaining ¼ cup lime zest, tossing to coat. Transfer mixture to a fine-mesh sieve, and shake to remove excess sugar from zest. Sprinkle zest on tops of scones just before serving.
Recommended Condiment: Devonshire Cream