Ingredients Jump to Instructions ↓

  1. 2 1/4 cups 140g / 4.9oz All-purpose flour

  2. 2 tablespoons 30ml Sugar

  3. 1 tablespoon 15ml Baking powder

  4. 1 teaspoon 5ml Salt

  5. 4 oz 113g Cold unsalted butter - (1 stick) - cut small pieces

  6. 2 tablespoons 30ml Lime zest

  7. 3/4 cup 177ml Buttermilk

  8. 1 Egg yolk

  9. 1/4 cup 59ml Milk

  10. 1/4 cup 49g / 1.7oz Coarse sugar Cherry Compote

  11. 1 lb 454g / 16oz Cherries - washed, pitted, And halved

  12. 3/4 cup 177ml Water

  13. 1/4 cup 59ml Lime juice

  14. 1/2 cup 99g / 3 1/2oz Sugar

  15. 1 tablespoon 15ml Cornstarch

  16. 1 tablespoon 15ml Kirsch

  17. 1 cup 237ml Sweetened whipped cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, sift the flour, sugar, baking powder, and salt. Add the butter to the dry ingredients and cut into the flour using your hands or a pastry-cutter until it resembles small peas. Add the lime zest and buttermilk and mix just until the liquid is incorporated, being careful not to over mix. In a small bowl, whisk the egg yolk with the milk. With a large spoon, drop dollops of the dough onto the prepared pan. Brush the tops of the dough with the egg wash, and sprinkle with the sugar. Bake until risen and golden, about 15 minutes. Remove from the oven and serve hot with the Cherry Compote and whipped cream. Cherry Compote: In a medium saucepan, combine the cherries, water, lime juice, and sugar. Bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally. In a small bowl, combine the cornstarch and kirsch and add to the cherry mixture. Return to a boil and cook for 1 minute, stirring. Reduce the heat to low and simmer until thickened, about 4 minutes. Serve warm with the Lime-Scented Scones and whipped cream. This recipe yields 12 scones.


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