key lime scones with a lemon-lime glaze

 

when we first moved into the house we live in now on the side and out back where 3 of the most beautiful lemon trees a girl could hope for.. and within the first few months pete promptly ripped them out.. he also ripped out about 4 or 5 pomegranate trees.. i was sooooooo.. let's just say he is lucky he is still walking.. i was angry.. he left me one lemon tree out front that produced no lemons and a pomegranate tree that last year he tried to rip out and i nearly kicked him.. he left it.. it produced so many poms this year i was so happy.. a few years ago he had planted in our front yard a key lime tree and a meyer lemon tree.. and this year i got an abundance of lemons and limes.. i was so excited.. the first thing i made where these key lime scones.. i was inspired buy this recipe here.. and they turned out perfect..light..and critusy.. delicate.. we loved them.. and i was so happy i got to use my limes.. and a few lemons too..

 

key lime scones

prep time: 14 minutes
cooking time: 13-15 minutes
servings: 12 scones

ingredients:

2 cups white whole wheat flour
1 tblsp. baking powder
1/4 tsp. baking soda
1 tsp. sea salt
1/3 cup sugar
3-5 key limes, zested and juiced (depending on their size)
1/2 tsp. vanilla extract
1/2 cup butter, cold (i cubed mine and put in the freezer for about 15 minutes before using)
3/4 cup heavy whipping cream
1 egg

egg wash:
1 egg
1 tblsp. water
whisk together..

pre heat oven to 400 degrees (f).. i used my food processor with the "mixing attachment".. in the bowl of your processor combine flour, baking powder, baking soda, salt and sugar.. pulse a few times to combine.. add your lime zest to the dry and pulse a few more times.. in a medium mixing bowl add egg and beat with a whisk, then add your lime juice, vanilla extract ( i used clear) and heavy whipping cream.. whisk until well incorporated.. start your food processor and through the top opening slowing add your egg and cream mixture to the flour mixture.. once thoroughly mixed add your cold butter and pulse a few more times.. it will form a ball and stick to the side.. it will be sticky.. turn dough out onto a lightly floured surface and knead.. i separated them into 2 balls... flattened them out into a round disk about 1/2-3/4 inch thick, you will cheese chunks of butter it's ok then cut them into 6 wedges per disk.. put scones on a lined baking sheet, i used parchment paper.. brush tops with egg wash and bake for about 13 minutes.. check after 10.. the scones will be firm to the touch.. allow scones to cool for about 10-15 minutes..

 

the glaze was so tart and sweet.. simply lovely..

 

lemon-lime glaze:

 

1 tblsp. lemon juice

3 tblsp. key lime juice

zest from the lemons and limes

1/2 tsp. clear vanilla extract

2 cups powdered sugar

 

whisk together and drizzle on top of scones..