I’ve said it before and it certainly still holds true: Pregnancy cravings are not to be messed with!
I should have known better – but I was checking my Instagram feed that morning before eating breakfast or even getting out of bed yet (Jacquee is way out East so her breakfast time was a few hours earlier). As soon as I had seen her luscious raspberries and white chocolate chips, it was settled – scones had to happen that day still!
Now, I only had fresh strawberries at home. Then my eyes fell on a couple limes in the fruit tray and my flavor-pairing of the day was born.
All I can think of while eating these scones are Strawberry Margaritas! Cocktails for breakfast…now I just need a sandy beach.
Even Konrad loved these scones. Usually, he is not a fan of anything tart so I am always a little hesitant feeding him something with pronounced citrus flavour. But he was raving about these strawberry lime scones.
I used fresh berries but wanted to prevent too much bleeding when mixing them in. So I spread the diced berries out on a plate and placed them in the freezer until I was ready to use them. They won’t be completely frozen but will have just enough crisp to hold together while being mixed into the dough.
There also are a few white chocolate chips in here. Not too many to overpower the fruity citrus flavour but just enough to give the scones a subtle sweetness.
I always love sparkly crunch. So of course there is coarse sanding sugar on these scones. For that reason the glaze is more of a thick drizzle, to let the sanding sugar shine through. If you slather too much of a too thin glaze on, all the sparkle and crunch will dissolve.
- 2 cups (250 g) unbleached all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ¼ cup (55 g) butter
- 2 eggs, beaten (reserve 1 tablespoon)
- ⅓ cup (80 ml) half & half cream
- ½ tablespoon lime zest
- 2 teaspoons lime juice
- ¾ cup (150 g) strawberries, diced, freeze after dicing until ready to use
- ⅓ cup (60 g) white chocolate chips
- sparkly sanding sugar
- ½ cup (60 g) icing sugar
- ½ teaspoon lime zest
- 2 teaspoons lime juice
- a little half & half or milk as needed
- Preheat oven to 400 degrees F. Whisk together flour, baking powder, granulated sugar and salt. Using a pastry blender or fork cut in butter until small crumbs form. Stir in eggs, half & half, lime juice and zest to make a stiff dough.
- Lightly flour a surface and turn out dough. Knead in semi-frozen strawberries and white chocolate chips until the dough holds together. Divide in half and shape into flat circles. Cut each circle into quarters (or 6 pieces for small scones) and place on a lined baking sheet.
- Brush with reserved beaten egg and sprinkle with sparkly sanding sugar. Bake for 15 minutes then transfer to a wire rack.
- To prepare glaze stir together icing sugar with lime zest and juice. Add a few drops of half & half cream as needed to reach drizzling consistency. Place wire rack on a baking tray or parchment paper for easier clean up. Drizzle glaze over scones.