Blackberry Ginger and Lime Scones

Blackberry Ginger and Lime Scones


  • ½ cup milk
  • 2 teaspoons Blackberry Ginger Balsamic Vinegar
  • 2 cups unbleached all-purpose flour
  • 1/4 cup honey
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter (cold, coarsely shredded or cut into little cubes)
  • ½ cup Blackberries (washed and dried)
  • 1 large egg
  • 1 teaspoon Persian Lime Extra Virgin Olive Oil


  • 2 tablespoons fresh lime juice
  • 3/4 cup confectioners' sugar
  • Zest of one lime


  1. Preheat oven to 500℉
  2. In glass cup stir together vinegar and milk. Let stand to thicken a bit for about 5 minutes.
  3. Line a large baking sheet with parchment and sprinkle a bit of flour lightly in two 6-inch circles.
  4. In medium mixing bowl whisk together the flour, sugar, baking powder, baking soda and salt.
  5. With your fingers, rub the butter into the flour mixture until it resembles coarse meal or fine breadcrumbs.
  6. Mix in the Blackberries
  7. Add the egg and oil to the soured milk and whisk together; remove 1 tablespoon of the mixture to use as an egg wash.
  8. With a large fork stir the wet mixture
  9. Do the final mixing with your hand; the dough should not be sticking to your hand or the bowl. Do not knead; there's no need to knead!
  10. Divide the dough into two roughly equal smooth balls and place them on the floured circles and gently pat the dough, dusting with flour as needed, into two 5.25- to 5.5-inch (14 cm) rounds.
  11. Take a moment to make sure your discs are smooth and flat, almost 1-inch (2.5 cm) thick, and have smooth, straight edges. With a bench scraper or long sharp knife, cut each round into 8 wedges. Pull the wedges out and space them an inch or two apart.
  12. With silicone pastry brush, brush tops only with the reserved tablespoon of milk-egg mixture. Place in oven, and immediately reduce oven temperature to 400F. Bake for about 15 minutes or until golden brown.
  13. Mix Glaze ingredients together and drizzle on cooled scones.
  14. Put on the kettle and make a proper cup of tea.
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