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by Jordan Ring
This season is a tricky one for educators like me. Summer is slowly coming to an end, and fall is on the horizon. Though fall is my hands-down favorite of all the seasons, it is a little bittersweet because I have nothing but admiration for summertime. There’s a freedom and leisure that encompasses those precious months, to which its culmination serves as a wakeup that life is about to get in full swing. One of my favorite things about summer is being able to do things on my time. During the school year, I am good to get a piece of fruit or yogurt for breakfast as I bolt out the door, but how I love it when I can sit down and actually enjoy something that seems lavish compared to my go-to Greek yogurt.
Scones make me happy. Part cookie, part cake, they are the things of breakfast dreams! Paired with coffee, few things can top them, and this recipe for blackberry lime scones is superb. They are decadent but unpretentious, and the fragrance they emit is so delightful. I have a feeling that when life gets crazy during the school year, I will need to whip some up one weekend and salute my friend, summer.
Blackberry Lime Scones
yields 12 scones
3 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
zested peel of 1 lime
1 cup cold butter
½ cup buttermilk
1 teaspoon vanilla
1 cup fresh blackberries
2 tablespoons whipping cream
2 tablespoons sanding sugar or turbinado sugar
¼ cup powdered sugar
1 tablespoon lime juice
1 teaspoon whipping cream
Heat oven to 400°F. Line a cookie sheet with cooking parchment paper or a silicone baking sheet.
In large bowl, mix flour, granulated sugar, baking powder, baking soda, and salt. Then grab a lime and get to zesting it (or if you’re like me and you really like lime, two). Bask in the delightful scent of lime.
Next, cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until the whole is crumbly. Get out those weekly aggressions; this is the healthy way.
Stir in buttermilk and vanilla until dough forms. Tip: if you don’t carry buttermilk regularly, make your own by adding 1 ½ teaspoons of vinegar or lemon juice to regular milk. Let it sit a few minutes and voila! Buttermilk.
Fold in blackberries, gently smashing berries into dough. Not only do I like extra lime, I also don’t hate extra blackberries, so I am a little heavy-handed here, as well. But do your thing.
Divide dough in half; place each half on cookie sheet. Pat dough into 6-inch rounds. Cut each into 6 wedges. I find that using a pizza cutter works like a charm, but you can definitely use a knife instead.
Brush with 2 tablespoons of whipping cream, then sprinkle tops with sanding sugar (I didn’t have sanding sugar on hand, so I used granulated sugar, and it was just as magical).
Bake 14 to 16 minutes or until light golden brown. Meanwhile, try not to fall over with how great your kitchen smells. Once they are golden and beautiful, let them cool for 5-10 minutes.
Meanwhile, in small bowl, mix the whipping cream, lime juice and powdered sugar for the glaze.
Once the scones have cooled for 5-10, drizzle the glaze over the scones and serve them warm. Then find yourself a cup of coffee and someone you adore and share the moment with a scone.