Fresh blackberries and a vibrant pop of lime make these scones irresistible!
Well, hello gorgeous. Seriously, how fun and fruity and… slightly psychedelic do these scones look?! Hard to believe, but they taste 1,000,000 times better than they appear.
I had a few of my girlfriends up for the weekend (packed 8 people into my tiny lil’ 2 bedroom… ha!) and we made an epic brunch Sunday before everyone departed. There was fresh squeezed orange juice, blueberry waffles (recipe coming soon!), crispy breakfast potatoes, and my favorite smoked salmon frittata, but the real star of the show ended up being these blackberry lime scones! I made 2 batches just to be safe, and in the end, found myself wishing I had made a third! Suffice to say, my girl squad knows how to do some serious damage when it comes to scones 😉
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This recipe is very simple, but as always, should be followed exactly as written and read over in entirety at least once. This ensures you know exactly what you need and exactly what you need to do. Plus, it will give you time to ask me any questions you may have before you begin baking.
There are three simple parts to this recipe: the black lime scones, the egg wash, and the fresh lime glaze. Ingredient wise you’re going to need flour, salt, baking powder, baking soda, granulated sugar, lime juice and zest, unsalted butter, eggs, milk, blackberries, and confectioners’ sugar.
Tips and Tricks for Recipe Success:
- Fresh or frozen blackberries may be used; if using frozen, do not thaw before using. Also, don’t worry if the berries break up a little when you fold them into the batter. This is normal and gives the scones a gorgeous purple hue.
- Your butter should extremely cold. I like to pop my stick in the freezer for 5 minutes or so before adding it the dough; this extra step ensures it doesn’t melt too early. Cold butter = flaky scones.
- If you find your dough is warm and/or sticky, pop it back into the fridge or freezer for a few minutes and let it chill, then get back to work.
- Scones are very forgiving treats, so don’t fret if yours come out of the oven a little rustic looking 😉 Nothing a little glaze can’t fix!
I love that these scones can be made ahead of time and frozen for up to two months (minus the lime glaze, of course). Super convenient – especially on busy mornings! Pretty, delicious, and so much better than the bakery – these blackberry lime scones are a WIN all around.
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥
Blackberry Lime Scones
Prep
Cook
Total
Yield 8 scones
Fresh blackberries and a vibrant pop of lime make these scones irresistible!
Ingredients
- 2 and 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 granulated cup sugar
- 2 teaspoons lime zest
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg, beaten
- 1/2 cup + 2 tablespoons whole milk
- 1 cup blackberries, fresh or frozen (If using frozen, do not thaw first)
- For the egg wash:
- 1 large egg, beaten
- 1 teaspoon milk or water
- 2 tablespoons granulated sugar, for sprinkling
- For glaze:
- 2 tablespoons fresh lime juice
- 3/4 cup confectioners sugar
Instructions
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl, add flour, salt, baking powder, baking soda, sugar, and lime zest; whisk well to combine. Quickly cut the butter into small cubes then work them into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal. Set aside.
- In a small bowl, whisk together the egg and milk, then add to flour mixture. Use the fork to stir everything together until just moistened.
- Add blackberries and gently stir into dough. Don’t worry if some of the berries break up a bit.
- Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle.
- Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
- Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
- Bake for 18-20 minutes, or until light golden brown.
- Allow scones to cool on the baking sheet while you make the glaze.
- For the glaze:
- In a small bowl whisk together the lime juice and confectioners sugar. Drizzle over warm scones and serve at once.
Notes
Fresh or frozen blackberries may be used, if using frozen, don't thaw first.
If scone dough feels wet or warm, place it in the fridge for a few minutes.
Nutrition Facts
Serving Size 1 scone
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Oh my gosh, these sounds like the perfect burst of spring flavor. I need these!
Hi Ashley,
I’am Chant from Travelling Papilles a global food blog.
I like your nice blog and you recipe is amazing.
Those scones look so yummy!
Chantal
I’ve totally had those days. I normally think that wine is the answer 😉 Or beautiful scones like these!
Yes, there was lots of wine and law & order last night. Oh, and Chinese delivery. It helped 😉
Sorry you had a rotten day yesterday — no bueno. Hope today is a bazillion time better! And I’m pretty sure these are some of the prettiest scones I’ve laid my eyes on. Love the vibrant purple and green!
these look like the perfect cure for any bad day!! I so feel you on those moments where you feel like nothing will ever go your way – hang in there sista!! its only a passing phase 🙂
I was oohing and aaaing through this post. I love this recipe. Pinning!
Sorry to hear you had a bad day! But at least you have these scones to brighten the day. Love the combination of blackberry and lime!
Today is one of those days. I am wanting to run home to the fetal position because nothing has worked out. At all. I am glad these scones are making me drool right now. Seriously. I love the flavor combination and they are the best thing to have happened today 😉
wow looks so yummy! xO!
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Today was THAT day. Totally stunk, but these scones make me happy! Love the colors!
Ah, I totally feel ya girl. I had one of those days last week…hope you’re feeling better today! I agree with Kathryn–wine is usually the answer. 😉 anyways, these scones sound amazing. Definitely bookmarking.
Gorgeous scones, love the lime glaze!
These look faaaaaantastic, and I’ve gotten completely scone-obsessed lately. Definitely adding them to my to-bake list!
Just made these this morning. I used whole wheat flour instead of all purpose flour, and they turned out great! Wonderful flavor and texture.
I made these today, but substituted lemon for the lime (didn’t have lime), Truvia baking for the sugar (trying to lose weight) and skim milk for the whole (never have whole on hand). Turned out great! Thanks for the recipe!
So happy to hear it, Pam! And thank you for sharing your adaptions, they may come in handy for other readers 🙂
I made these delicious scones today with a little help from my granddaughters. They were absolutely delicious. Everyone loved them, including my husband. We just left the icing off his! Btw: This was the first time I had ever made scones and I have a feeling it’s not the last.
What a sweet story! So happy you and your family enjoying baking and eating these scones 🙂
Sounds delicious!
Hi Ashley! These were the first scones I ever attempted and man did they turn out good! I inhaled two one after the other and could not believe how bakery-ish they were! And my Mom in law appreciated them too. Thank you for the wonderful recipe, I’ll be making every single scone recipe you’ve posted on this blog 🙂 Have a great day!
What a sweet story, Marianna! I’m so happy you’re a scone pro now 😉
We loved these scones! Thanks for sharing.
May I use frozen blueberries or cherries instead of blackberries?
Loved these!!!! They are so pretty. Almost to pretty to eat!! Easy to make. Quick and taste absolutely heavenly! Ha k you for sharing!!!!!
Heading to the kitchen right now to start…i have fresh blackberries from my garden.but i woult like to ask how thick is the ball u shape to cut out the pieces of.thank u
1 word : AMAZING
My baking skills are lacking, so I was wondering if it will make a difference if I make these with salted butter instead of unsalted?
Thanks! They look delish, and I am eager to try them!
Hi! Thanks so much for sharing this recipe. I just took these out of the oven and they are really tasty. I like the tartness of the glaze. Mine didn’t turn out super “scone-sy”. They are more doughy than flaky. I will definitely make these again but I’m going to add a bit more butter. I read the tips are made sure the butter was really cold but I might have overworked it. Still trying more butter next time. Just a smidge! Thanks again!
I substituted GF flour & cooked at lower temperature for ~25 mins & they turned out perfectly. Thank you so much for sharing this amazing recipe!
Thank you for this recipe, Ashley, it’s fabulous! My husband and I picked buckets of blackberries this summer & I wanted to try a new recipe & found yours. I substituted orange zest and fresh squeezed juice for the lime, and it was fantastic! Refreshing & not too sweet. Thank you!
You’re very welcome, Lauri! I’m so happy you and your husband enjoyed the recipe 🙂
Thank you for the recipe! My mom and I tried scones once in Florida and loved them. I haven’t been able to find any in Costa Rica so I found this recipe and wanted to give it a try. I baked them today for mother’s day and were perfect, not too sweet. She loved them and is a new favorite. Thanks!
These are so delicious!! One question:: could I freeze the dough after forming it?? I would love to have the dough in the freezer ready to go!!
I just made these and they are really good. I don’t want to say mine turned out ugly, so I’ll call it rustic. I think I should have flattened it instead of having it in more of a ball because the center wouldn’t get done and the edges started to burn. Despite being ugly and having over cooked edges, it’s really tasty! I think it will be perfect on my second attempt.
Good recipe! Worth a little practice to get it right.
This was my first attempt at making scones. For some reason I thought they should be baked in the disc shape, all touching. This resulted in a sort of coffee cake, tasty but not very pretty, and less done in the center. I’ll try again the right way, with space between the wedges on the sheet. The lime glaze was absolutely delicious! I had some leftover cream on hand, so I used it in place of milk for a very rich dough.
These are just splendiferous scones!
Do you think substituting lemon for lime would turn out okay?
I made these and they absolutely incredible! Thanks for sharing.