Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup light brown sugar
- 2 teaspoons lime juice powder or 2 tablespoons lime zest
- 1 tablespoon fresh mint finely chopped
- 8 tablespoons unsalted butter cold
- ½ teaspoon lime oil
- ½-¾ cup milk cold
Instructions
- Preheat the oven to 400°F. Lightly grease a standard scone pan, or lightly grease a baking sheet; or line with parchment.
- Combine the flour, baking powder, salt, sugar, lime juice powder or grated rind, and chopped fresh mint.
- Work in the butter until the mixture is unevenly crumbly.
- Add the lime oil.
- Starting with 1/2 cup, add enough milk to make the dough cohesive. It should be evenly moist, but not so sticky that you can’t work with it.
- Turn the dough out onto a lightly floured surface, shape it into a rough ball, and roll or pat it into an 8” round.
- Using a bench knife or sharp knife, cut the round into 8 wedges, and transfer each to the prepared pan.
- Brush the scones with milk or cream, and sprinkle with coarse sparkling white sugar, if desired.
- Place the pan in the freezer for 15 minutes; this will help the scones rise higher.
- Bake the scones until they begin to brown, 18 to 24 minutes. Remove them from the oven, and transfer to a rack.
