Well, friends, hello!
Spring is solidly here and that means all sorts of sweet goodies are in order.
I recently spent the morning mixing up these lovely little treats. I used this recipe from Ina Garten and Food Network, but instead of the called for orange and cranberries I used lime and white chocolate chips.
I am a huge fan of this scone recipe. Hard to mess up, they turn out beautifully each time I’ve made them. I’ve also learned that this recipe makes a great base for any dry ingredients – things like chocolate chips, nuts, dried fruit, and the like. I have yet to try it with fresh fruit.
But, down to the nitty-gritty. Follow the instructions on the original recipe. When it calls for the orange zest, use lime zest instead. I used the zest of two limes.
Once the dough is ready, roll it out to a good thickness, about 3/4 of an inch. Scones rise quite well, so don’t worry. They’ll be big and thick! If you want triangle scones, make sure the edges of the dough are neat. I used a biscuit cutter for mine, so that wasn’t a concern.
See what I mean?
They rise so well, and are just so yummy! With my 2 inch and 1 inch biscuit cutter, I ended up with 21 large scones and 12 small scones. Plenty to enjoy with a good pot of tea and more than enough to share!
What is your favorite scone recipe? We’d love it if you shared!