Papaya-Lime Scones

Papaya-Lime Scones

These Papaya-Lime Scones are full of fruity flavors that beckon thoughts of summertime.

Papaya-Lime Scones
 
Yield: 11
Ingredients
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons fresh lime zest
  • ½ teaspoon salt
  • 4 tablespoons cold salted butter, cut into pieces
  • ¾ cup chopped dried papaya, divided
  • 1 cup cold heavy whipping cream
  • ½ teaspoon vanilla extract
  • 1 recipe Lime Glaze (recipe follows)
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, lime zest, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add papaya, reserving 2 tablespoons papaya for scone centers.
  4. In a liquid-measuring cup, combine cream and vanilla extract, stirring to blend. Add 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.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to
5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2½-inch flower-shaped cutter, cut 11 scones from dough, rerolling scraps as necessary. Place scones
2 inches apart on prepared baking sheet. Press an indentation into centers of scones with thumb.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes. Let cool on a wire rack.
  7. Spoon Lime Glaze over scones. Divide reserved chopped papaya among centers of scones. Let glaze dry on scones before serving, approximately 1 hour.
Notes
Recommended Condiments: Clotted Cream, Lemon Curd

Lime Glaze
 
Yield: 1 cup
Ingredients
  • 2 cups confectioners’ sugar
  • ¼ cup plus 2 tablespoons fresh lime juice
Instructions
  1. In a medium bowl, combine confectioners’ sugar and lime juice, whisking until smooth.
  2. Use immediately.

 From TeaTime, July/August 2016

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