So let’s talk key limes. I really haven’t had much involvement with them in my lifetime but have heard of the traditional key lime pie.
I was in my local grocery store and I saw a 2 pound bag of them for .22 cents! Uh hello! How can you pass up a deal like that? Well you can’t which is why I have 2 pounds of key limes and that is why I ended up making these key limes scones.
I’ve been somewhat obsessed with scones lately so I thought I would put my key limes to good use to add a little spring into my day! My family loved them and I hope you do too! Want to find more of my recipes you can follow me on Facebook |Pinterest | Instagram | Twitter
Key Lime Scones
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Sweet, tangy Key Limes Scones come together with just a few ingredients!
2¾ cups flour
2 teaspoon baking powder
1/2 cup sugar
½ stick cold butter, cubed
⅓ cup milk
3 tablespoons key lime juice
zest of 2 key limes
Preheat over to 415 degrees. Line a baking sheet with parchment and set aside.
Mix together flour, baking powder, sugar and butter until mixture is crumbly.
Add eggs, milk and key lime juice and continue to mix until combined.
Stir in zest.
Dump mixture out onto parchment paper.
Shape into round disk.
Cut into 8 equal pieces.
Bake for 15 minutes.
Pull out and recut your scones. Turn heat up to 450 degrees and cook for 7 more minutes.
Freshly squeezed orange juice and orange zest paired with homemade cranberry sauce make these Cranberry Sauce Orange Scones the perfect breakfast treat!
During the holiday season, I always make a batch of my fresh cranberry sauce. It is so delicious that I not only put it on the turkey at Thanksgiving, but I use it on everything! Leftover turkey sandwiches, toast, scones, bread… you name it. I’ll find a way to use the cranberries!
Now that holiday’s are over and you might have some leftover cranberry sauce in your fridge or freezer, I wanted to share with you a simple, yet delicious recipe you could whip up for your family this weekend.
What better than a batch of fresh, hot Cranberry Sauce Orange Scones!
Now, if you don’t have homemade cranberry sauce in your fridge, don’t worry. You can substitute the fresh cranberry sauce for canned cranberry sauce or dried cranberries. If you use dried cranberries, you may need to add more cream to bring the dough together though. Either way, you’ ll still get the same great flavor that the cranberries offer!
Since I didn’t use any of the orange juice in the scones themselves, I wanted to incorporate it into a glaze for the top of the scones. But, I didn’t want anything too thick to make the scones too sweet and take away the flavor of the cranberries. So, I thinned out the glaze using orange juice and vanilla extract with the powdered sugar. Made the perfect consistency for a light sheen of glaze over the top of the scones.
If you don’t have orange or cranberry and you really REALLY want to make scones, this recipe can be easily converted to work with any fruit you have on hand. Throw a handful of blueberries or strawberries in or maybe some raisins. The possibilities are endless. Just make sure the dough isn’t too sticky when you cut them!
Cranberry Orange Scones
Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
1 large orange, zested and juiced
3 Tbsp sugar
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
5 Tbsp COLD unsalted butter, cubed
2/3 cup homemade cranberry sauce (canned is okay, homemade is best)
3/4 cup heavy cream
flour, for dusting
1 cup powdered sugar, sifted after measured
1 tsp vanilla
4 Tbsp fresh squeezed orange juice
Preheat oven to 425 F degrees. Line baking sheet with parchment paper.
In a large bowl, whisk together the orange zest of the orange and the sugar until combined.
Add the flour, baking powder, salt and nutmeg and whisk until the zest has been completely incorporated into the flour.
Using a pastry blender, cut the cubed butter into the mixture until it resembles a coarse meal.
Gently fold in the cranberries with a rubber spatula. You'll want the batter to pick up some of the color of the berries.
Add the heavy cream and fold with the same rubber spatula until no more dry ingredients remain. Make sure to scrape the bottom of the bowl to ensure all the flour is incorporated.
Place the dough onto your floured counter. Gently knead the dough 2-3 times to bring the dough together. DO NOT OVER WORK the dough!!!
Pat the dough out into a circle that is 1/2" thick and 8-9" wide.
Cut into 8 triangles and place them on the prepared baking sheet.
Bake for 15-18 minutes or until the tops are firm and the scones are golden brown.
Remove to a wire rack to almost completely cool before glazing.
In a small bowl, whisk together the sifted powdered sugar, vanilla and orange juice until smooth. No lumps of sugar should be visible.
Spoon the glaze on to the top of each scone. Gently use the back of the spoon to spread it over the top. Let the excess glaze drip off the sides.
Allow the glaze to set before serving - about 15 minutes.
Serving & Storage
Eat scones immediately with coffee or tea.
Store scones in a ziploc bag or a tupperware-type container. DO NOT seal the bag/container conpletely. Leave it slightly open or the scones will get moist and the glaze will melt into the scones. You want them to have a bit of the air to keep the glaze dry.
It’s strawberry season and the local fields are ripe for the picking! I’ve been to the patch twice now and have gotten almost 15lbs of strawberries!
The first time I went… all the berries we picked ended up in the belly of my family.
And I’m pretty certain that most of those ended up in Matty’s tummy!
Although, he was a big helper at the strawberry field and many of the berries he picked made it into the box!
Not gonna lie – I’ve never made jam before. Ever. I know, I know. The amount that I use fruit in my baking, you’d think that I would have 100 recipes in my back pocket.
Zero jam recipes.
Since I’ve never done this before, I was kinda scared of the entire canning process. Sterilizing jars, HOT jars, cooking berries. Uhm… too many things can go wrong. So yeah, I decided to make freezer jam.
It’s kinda fool-proof. Which is exactly what I need.
I started with a box of Sure Jell Pectin and read the instruction. Hmmmmm, it didn’t seem too difficult. I mean how hard could it be to mess up mashed up berries and a little pectin? I can do this! Into the basement I went, found all the empty jars I could find and began the process.
I started with 6 1/2 lbs (2.55 kilograms) of fresh picked strawberries which after cleaned made about 12 cups of sliced berries. All of that made about 15 cups of strawberry freezer jam. Not too bad for $10 spent at the strawberry field!
The recipe I have posted here makes A LOT of strawberry freezer jam. But, if you want to make a smaller batch, follow the instructions on the inside of the pectin box.
I whipped up a batch of scones to eat the jam on today too… you can find that recipe HERE.
I also found some cute red and white checkered napkins, red ribbon and wooden ladybugs to package the jars up for gifts. Cost less than $3 for all the supplies to turn them into adorable treats that will make anyone happy!
Strawberry Freezer Jam
Yield: About 20 cups of jam
12 cups cleaned and halved (or quartered if they are big) fresh strawberries (I started witih about 6 1/2lbs before they were cleaned and sliced)
2 lemons, zested and juiced
16 cups of granulated sugar
3 cups water
4 boxes of Sure Jell Pectin
Place your cleaned and sliced strawberries in a VERY LARGE bowl.
Using a potato masher, mash the strawberries until no more large pieces of strawberries are left. This should take about 10 minutes of mashing.
Fold in the zest and juice of two lemons. Set aside.
Sterilize your jars. I used the technique in this video tutorial to sterilize my jars. Submerge the jars in water and bring to a boil. Boil for 30 minutes. Remove and set upside down on a clean, dry towel.
While the jars are boiling, measure out exactly 8 cups of strawberry mash and place it in another very large bowl. Put any leftovers in a container with a lid and refrigerate. Use this on ice cream or as a filling for cake... or whatever else you want. Just don't waste it!
Add 16 cups of granulated sugar to the 8 cups of strawberries and mix combine. Let set at least 15 minutes or until the jars are ready.
Once the jars are dry, prepare the pectin. In a medium pot, combine the water and pectin and bring to a boil. Stir constantly. Boil for 1 minute. Stir constantly.
Pour hot pectin over the strawberries and sugar and mix together for 4-5 minutes or until the sugar has dissolved.
Pour into jars leaving 1/2 inch at the top. The jam will expand during freezing. Place lids on the jars.
Let the jam set out at room temperature for 24 hours.
Store in the refrigerator for up to three weeks or in the freezer for up to a year.
Mmmmm scones. Really, is there anything better for breakfast than a scone, hot from the oven smeared with soft butter or your favorite jam? No. I didn’t think so. :)
Scones have become a whole lot easier and quicker for me to make now that I’ve got a food processor. Cutting butter into flour is sooooo time consuming and my food processor gets it done in just seconds! YAY for technology!
These pumpkin scones are full of pumpkin & spice and are so super moist and delicious. They’d be great smeared with butter, hot out of the oven or slightly cooled with a pumpkin glaze on top! Either way… they are a must make for your family this fall!
Pumpkin Scones with Pumpkin Maple Glaze
Yield: At least 8 scones
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
2 cups flour
scant 1/2 cup sugar (1/4 cup + 3 Tbsp to be exact)
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 Tbsp COLD unsalted butter, cubed
2/3 cup COLD canned pumpkin puree (just pop it in the fridge a few hours before you want to make these)
3 Tbsp heavy cream
1 cup powdered sugar
2 Tbsp heavy cream
Pumpkin Maple Glaze
1 heaping cup powdered sugar
1 Tbsp pumpkin puree
1 Tbsp maple syrup
Preheat oven to 425 F degrees. Line a baking sheet with parchment paper and spray lightly with non-stick spray.
In a small bowl, whisk together the cold pumpkin puree, heavy cream, and egg.
In the bowl of your food processor, combine the flour, sugar, baking powder, salt and spices. Pulse 2-3 times to mix.
Add the cubed butter and pulse 5-6 times or until the butter has been broken into pieces no bigger than a pea.
Pour the flour/butter mixture into a large bowl. Make a well in the middle.
Add the pumpkin mixture and fold in with a spatula until a dough ball forms.
On a floured surface, knead down ball 2-3 times - not any more than this!
Press the dough into a large rectangle and transfer to prepared baking sheet.
Using a pizza cutter, cut dough into triangles. You can cut them as big or as small as you'd like. I cut 8 triangles. Separate out evenly on baking sheet.
Bake 12-14 minutes or until edges just begin to brown and tops have slightly hardened.
Remove from oven and cool for 2-3 minutes on the baking sheet before removing to a wire rack to cool completely before glazing.
Whisk together the sugar and cream until smooth.
Spoon glaze over each scone so they are completely covered. Use the back of the spoon to spread evenly over the scone.
Allow glaze to set up before pouring on pumpkin glaze.
Pumpkin Maple Glaze
Whisk together the sugar, pumpkin and maple syrup.
NOTE: You want this syrup to be a bit thicker than the vanilla glaze, so be mindful of that when adding the maple syrup. If it's too thin, add a Tbsp more of sugar until you get the consistency you want.
Using a piping bag and a very smell round tip, pipe pumpkin glaze in a back and forth pattern over the vanilla glaze on each scone.
I’ve been trying to get into the kitchen at least once a week lately. I just have to. Baking is what makes me feel like… me. So, this morning I whipped up a batch of scones. Not just any scones though…
Yah… I said it. Two of the most perfect fruits paired together to make a sweet and tart delicious breakfast treat!
I actually wanted to make these over the weekend for my family, but when I went to the store to buy the berries…. they were all out!! How rude of them to be out of berries when I needed them.
I was inspired to make these scones by Munchkin Munchies. She made a strawberry lemonade scone and it looked so yummy! But, I’m lazy and didn’t want to make lemon curd to top it with… so I came up with my own recipe to incorporate the lemon more into the dough to create a stronger lemon taste.
I’m thinking they turned out pretty darn amazing!
Strawberry Lemonade Scones
Yield: 6-8 scones, depending on size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
1 1/2 cups flour
2 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbsp cold unsalted butter
2 Tbsp sugar
zest from one large lemon or 2 Tbsp
1 Tbsp fresh squeezed lemon juice
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk
1 heaping cup fresh strawberries, cut into chunks
Turbinado sugar or Sugar in the Raw
Flour - for kneading and work surface
1/4 cup + 1 Tbsp powdered sugar
1 Tbsp fresh squeezed lemon juice
1 tsp milk
Place rack in the upper third of the oven and preheat to 425 F degrees. Line a baking sheet with parchment paper, lightly spray with cooking spray and set aside.
In a small bowl, press lemon zest into sugar using the back of a spatula. Add the lemon juice, egg yolk and butter milk and whisk until just combined. Set aside.
In a large mixing bowl, sift together flour, baking powder, baking soda and salt. Cut in butter using a fork and your fingers until no large chunks of butter remain.
Add the sugar mixture to the flour, stirring to make a soft dough.
Fold in the strawberries. NOTE: Dough will get sticky with the addition of the berries.
Turn out onto a generously floured board and knead about 15 times or until the outside of the dough is no longer sticky.
Pat/press dough until it's 1 inch thick. Cut into 6-8 squares and sprinkle with Turbinado sugar.
Place on prepared baking sheet and bake for 15-18 minutes or until edges and top turn golden brown.
Remove to wire rack to cool.
In a small bowl, mix together the sugar, juice and milk.
The scones turned out SO GOOD. Seriously. Warm, fresh from the oven with a little butter on them. Almost too good to eat! They are tart, yet sweet… full of beautiful color and flavor with a crispy sugar crust.
I will definitely be making these again!
Clementine Cranberry Scones makes 6 large scones
Supplies: 2 cups flour 1/4 cup sugar 2 tsp baking powder 1 1/2 tsp ground ginger 1/2 tsp salt zest of 3 Clementine oranges, about 2-3 tsp
1/2 cup unsalted butter, chilled and cubed
1 cup chopped fresh cranberries
1 tsp vanilla extract 8-10 tbsp milk, divided
1 tbsp sugar (use turbinado if you have it)
cookie sheet parchment paper cooking spray
Preheat oven to 400 F degrees. Line a baking sheet with parchment paper, lightly spray with cooking spray and set aside.
In a large bowl, whisk together flour, sugar, baking powder, ginger, orange zest, and salt
Add cubed butter to flour mixture. Using a fork, press butter into the flour mixture against the side of the bowl. The goal here is to create a very dry dough where the butter is in small pieces, not chunks… coarse like.
Add the cranberries and stir with a wooden spoon to combine.
In a small measuring cup, mix together 5 tbsp of the milk and the vanilla together. Add milk to the flour mixture and combine.
Add 3-5 more tbsp of milk at a time until the mixture forms a dough and no dry ingredients remain.
Move the dough to your cookie sheet and flatten into a round circle about 1 1/2 inches thick. Cut it into 6 equal triangles with a sharp knife, and space evenly across sheet.
Brush the scones with a tablespoon of milk and sprinkle generously with sugar.
Bake for 20-22 minutes or until tops of scones brown. Watch carefully you don’t want them to burn!
Remove to a wire rack to cool… or you could smear them with butter and eat warm! YUM!