Easy Lime Buttermilk Scones Recipe

Lime Buttermilk Scones
Easy breakfast Yvonne Ruperti

These easy peasy buttery scones are a cinch to mix with a pastry cutter and in the oven in 15 minutes.

Note: A heavy duty handheld pastry cutter (or dough blender) with blades makes easy work of cutting the butter into the flour. I like OXO brand dough blender, available in kitchen stores and online.

Recipe Facts

4.5

(3)

Active: 15 mins
Total: 40 mins
Serves: 6 servings

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Ingredients

  • 1 3/4 cups (8 3/4 ounces) all-purpose flour
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 9 tablespoons (4 1/2 ounces) cold unsalted butter, cut into cubes
  • 2 tablespoons lightly packed zest from 2 limes
  • 1 large egg
  • 5 tablespoons buttermilk

Directions

  1. Adjust oven rack to middle position and preheat oven to 375°F (190°C). Line baking sheet with parchment paper. Place flour, sugar, baking powder, salt, baking soda, and butter in large bowl. Using a pastry cutter, cut butter into flour until much of the butter is the size of very small peas.

  2. Add lime zest, egg, and buttermilk to the dry ingredients. Stir with a spoon, and then hands until mixture forms a dough (it may feel dry at first but will come together.)

  3. Place dough onto a lightly floured board and pat into a 7-inch disc. Cut into 6 wedges and evenly space on pan. Bake until set and edges are golden, 18 to 22 minutes. Transfer to wire rack to cool.

Special equipment

Pastry cutter

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