These Blackberry Lime Buttermilk Drop Scones are quick & easy to make & bake in only about a half hour. Brunch guests will think you were up at the crack of dawn!
Drop scones are rustic yet somehow elegant in their own way. They do look quite pretty on a pure white plate and were exceptionally appreciated at our weekend brunch.
These drop scones are quite simple to make with no rolling or cutting. The dough is just dropped in large spoonfuls onto a parchment lined baking pan.
The only real trick is to make sure you are extra gentle with the dough so as not to break up the delicate blackberries. When I add the liquid to the dry ingredients, I just use a rubber spatula and keep folding and scraping the bottom of the bowl.
In this way you sort of toss the ingredients together gently with as little kneading of the dough as possible.
Try mixing this recipe up with different combinations of citrus and berries. Think combinations that naturally go well together, like Lemon Blueberry or Orange Strawberry. O’ll bet any such combination would be a sure-fire hit at any weekend bunch or office coffee break.
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You might also like to try our delicious recipe for Blueberry Cheesecake Scones.
These Blackberry Lime Buttermilk Drop Scones are quick & easy to make in only about a half hour. Brunch guests will think you were up at the crack of dawn!
- 2 cups flour
- 1/3 cup sugar
- 4 tsp baking powder
- pinch salt
- zest of two limes finely minced
- 1/2 cup very cold butter cubed
- 1 1/2 cups fresh blackberries
- 2 tbsp lime juice
- 1 tsp vanilla extract
- 1 cup buttermilk
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
In a food processor, combine the flour, sugar, baking powder, lime zest and salt.
Cut in the cold butter by pulse processing until this mixture resembles a coarse meal. Remove to a large bowl and toss in the blackberries.
Mix together the buttermilk, lime juice and vanilla extract.
Pour this over the surface of the dry mixture. Toss all together gently with a rubber spatula, only enough to form a dough ball.
Drop by heaping tablespoonfuls onto a parchment lined baking pan.Bake at 375 degrees F for 15 -20 minutes or until light golden brown. Baking time will vary depending on the size of your scones. This recipe makes about 12 large drop scones/
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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