The calendar may say it’s May, but we New Yorkers are still in coats. After a few glorious warm days, wind and rain have returned with a vengeance. Being from a place where the only seasons are summer and Christmas, I wait all year to be able to wear shorts and sandals and go to picnics in the park. Unfortunately, I’ll probably have to wait another month to spend all my time outside.
But it is starting to feel like summer in one part of New York: my kitchen. The green markets are full of berries and rhubarb, and I just can’t get enough! I can’t wait for sour cherries to hit the stands, but until then, I’m going to eat Blackberry Lime Scones with my black iced coffees and daydream about going the beach.
These buttery, lime-scented scones are bursting with blackberries. Literally. Each one is studded with sweet, juicy fresh blackberries that burst when you take a bite. <–Yum!
The outsides are golden brown and just the slightest bit crunchy, while the insides are super soft and moist. Oh, and they’re drizzled with an easy lime glaze that brings these already fantastic little breakfast treats over the top!
Blackberry Lime Scones can be on your table in under an hour, which means they’re perfect for a casual Mothers’ Day breakfast. The dough takes just ten minutes to come together, and the scones only need to bake for 15 minutes or so.
Let them cool just a few minutes while you whisk together the lime glaze. Drizzle that over the golden brown tops, and let it set for ten minutes. All that’s left to do is grab your favorite iced coffee and dig in!
Blackberry Lime Scones
makes 8 scones
2/3 cup half-and-half + more for brushing, very cold
2 tablespoons honey
zest of 1 lime
2 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, very cold, cut into pieces
6 ounces fresh blackberries
Glaze:
1/2-3/4 cup confectioner’s sugar
pinch of Kosher or sea salt
1-2 tablespoons fresh lime juice (about one lime)
Preheat oven to 425F. Line a baking sheet with parchment or a silicone baking mat. Set aside.
In a liquid measuring cup, stir together half-and-half and honey. Refrigerate to keep cold.
In a small bowl, combine lime zest and sugar. Use clean fingertips to rub the zest into the sugar until combined.
In a large mixing bowl, whisk together flour, lime-sugar, baking powder, and salt. Use a pastry blender (or two forks) to cut in cold butter until the largest chunks are the size of small peas. Use a silicone spatula or wooden spoon to stir in milk-honey mixture and blackberries until a shaggy dough forms.
Turn dough onto a well-floured surface and form into a 1-inch thick circle. Cut circle in eight wedges. Transfer the wedges to prepared pan, setting them at least 1.5 inches apart. Brush the tops with additional half-and-half. Bake 15-18 minutes, until golden. Let cool ten minutes.
Make the glaze. In a small bowl, combine confectioner’s sugar and salt. Whisk in lime juice until a thin icing forms. Add more confectioner’s sugar or lime juice to alter consistency. Drizzle glaze over warm scones. Glaze will set after ten minutes.
Scones are best the day they are made, but will keep in an airtight container at room temperature for up to 48 hours.
These last six weeks have been absolute insanity. I moved, my 
But I am not feeling 100% and have plenty to do this weekend without cooking for a major holiday, too. While I would love to make a traditional carrot cake, I just don’t see myself finding the time to bake and frost it. But Easter just wouldn’t be Easter without carrot cake.
And then, there’s the frosting. You simply can’t have carrot cake without cream cheese frosting! (That goes when the cake is actually blondies, too.) Here, there’s nearly as much frosting as blondie in every single bite! The recipe makes enough for a very thick layer, but you may use a thinner layer, or leave it off entirely if frosting isn’t your thing.*
e2 bakes brooklyn 