I thought it would be so yummy to develop a scone recipe that tasted like
my favorite pie – Key Lime Pie! I wanted to have a filling that included
the main ingredients of the pie – sweetened condensed milk and key lime juice,
combined with whipped cream. Doesn’t that sound divine?!
This scone recipe is different from other recipes because it has lime juice
instead of cream or buttermilk. That doesn’t mean that it’s lower in calories
though, because it has a lot more butter!
I had two ideas for filling my scones. The first idea was to split the scone
and fill with key lime filling, replace the top and sprinkle with
powdered sugar……
My second idea was to leave them intact, and pipe the
filling decoratively on the top…..
These looked really pretty too….. but I wanted to go a step further…..
and sprinkle them with powdered sugar! Love them!
One thing about the scones – they are yummy and they melt in your mouth,
but they are crumbly and do not slice well. I broke half of the scones that
I tried to split. I recommend using a different scone recipe if you want to split and
fill them. Here’s the link to my toffee scones recipe. You can use that recipe and
just leave out the toffee pieces and the crumble topping.
OK, here’s the recipe:
For the Key Lime Scones:
2 1/2 cups all purpose flour
1/3 cup sugar
1 1/2 tsp cream of tartar
3/4 tsp baking soda
1/8 tsp salt
3/4 cup (1 1/2 sticks) chilled salted butter, cut into small pieces
2 tbsp lime zest
1 large egg
3 tbsp key lime juice
Preheat oven to 400 degrees. Line a baking sheet with parchment. Mix the flour, sugar, cream of tartar, baking soda, and salt in a bowl. Add butter pieces and work in with a pastry blender until mixture looks like coarse meal. Mix in the lime zest.
Whisk egg and lime juice together and add to the flour mixture. Stir until just blended then turn out onto a floured surface. Knead gently until smooth. Roll out dough to 3/4″ thickness and cut out shapes or divide dough in half, pat each half into rounds and cut each round into 6 wedges. Place scones on baking sheet and bake until golden, 10-13 minutes. Cool completely.
For Key Lime Filling:
1 14oz can sweetened condensed milk
1/3 cup key lime juice (I used store bought juice)
1 1/2 cups heavy cream
3 tbsp sugar
In a small bowl, stir together the can of sweetened condensed milk with the 1/3 cup key lime juice until combined. In a medium (chilled) bowl of a mixer, with a (chilled) whisk attachment, combine 1/2 cup of the milk/juice mixture (you’re going to have some left) with the 1 1/2 cups heavy cream and 3 tbsp sugar. Beat until stiff.
At this point, you can split your scones and spoon or pipe filling or top your scones with the filling using a pastry bag with an open star tip. I got 25 scones using my 2″ heart shaped cookie cutter.
And now, an Irish Blessing for you dear reader:
May your troubles be less,
And your blessings be more,
And nothing but Happiness
come through your door.
Happy St. Patrick’s Day!
Welcome! I’m Jina, the Baker, Photographer and Afternoon Tea Caterer behind Pink Piccadilly Pastries! I’m here to share sweet, simple & Tried & True Recipes & Tips for Afternoon Teas.
You are so sweet! I LOVE lime in anything, and these look beautiful and sound incredible. I never would have thought of that flavor in a scone. Perfection!!!
Lisa
Lime and scones, what can be better? Lovely, Jina!
These are beautiful! I love the shade of green you created.
They look wonderful, so pretty…Janice