Blueberry Scones with Lime Curd
Servings Prep Time
8servings 25minutes
Cook Time
30minutes
Servings Prep Time
8servings 25minutes
Cook Time
30minutes
Ingredients
Lime Curd
  • 4whole egg yolks
  • 1/2teaspoon lime zest(from 1 lime)
  • 1/3cup fresh squeezed lime juice(from about 2-3 limes)
  • 1/3-1/2cup honey(depending on your sweet tooth)
  • 2tablespoons unsalted butter
Blueberry Scones
  • 2 1/4cups organic unbleached white all-purpose flour(plus additional for dusting)
  • 1/4cup coconut sugar
  • 1tablespoon baking powder
  • 1/2teaspoon salt
  • 3/4cup cold unsalted butter(I shred mine on the large grate of a cheese grater)
  • 2/3cup cold heavy cream(plus more for brushing on scones)
  • 1whole large egg
  • 1teaspoon Vanilla
  • 1/2cup fresh or frozen blueberries
Instructions
Lime Curd
  1. In a medium heatproof glass bowl, add lime zest and remaining lime curd ingredients. Mix together with a whisk and place a heatproof bowl on top of a medium saucepan that is filled with about two inches of water. Bring the pan to a simmer and stir the ingredients from time to time and more often toward the end of cooking. You will know the lime curd is done once it covers the back of the spoon and does not drip. Strain the curd through a fine mesh sieve into a bowl and add 2 tablespoons of unsalted butter. Mix well and set aside to cool a bit. Place curd in the refrigerator to cool completely.
Blueberry Scones
  1. Preheat oven to 400 degrees. Mix flour, coconut sugar, baking powder, and salt with the paddle attachment of your mixer. Next add butter, heavy cream, large egg, vanilla, and blueberries. Mix until just combined with same paddle attachment. Flour a flat surface and form the dough into a loose ball. Gently press into a 7-8 inch circle and about ¾ inch thick. Sprinkled the top of your dough round with flour.
  2. Cut the dough (you may need to flour the knife after each cut) into 8 triangles and place on a cookie sheet. With a pastry brush, brush the tops of the scones with some heavy cream. Bake for 18-22 minutes until the scones are golden and cooked through. Allow scones to cool slightly and serve with lime curd.
Recipe Notes

*Once your butter is grated or cut into very small pieces, place back in the refrigerator until right when you are ready to add it to the mixer.