Mini Key Lime Scones Recipe 415

MINI KEY LIME SCONES RECIPE - (4.1/5)

Steps:

• In a large mixing bowl or the bowl of a food processor, combine the flour, granulated sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles fine crumbs. Add the cream and key lime juice, processing until just combined. Transfer the dough onto a floured surface and gently knead just until the dough is combined enough to shape into a ball. Preheat the oven to 350°F. Line large baking sheet with parchment paper; set aside. Roll out dough until it is about a 1/2″ thick. Let dough rest in refrigerator for 15 minutes. With a knife, cut the dough into small triangles. Place on a cookie sheet and bake for 12-15 minutes, until lightly golden brown on top. Move to a cooling rack to cool completely. Meanwhile, In a small bowl, combine powdered sugar and key lime juice. Add more or less key lime juice for desired consistency. Spoon glaze over scones and allow to dry.

MINI VANILLA SCONES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, mix together the flour, baking powder, salt, and sugar.
• Cut the 4 tablespoons of butter into chunks and add, along with the shortening, to the flour mixture.
• Using your fingers or a pastry blender, cut the shortening and butter into the flour mixture until it resembles course crumbs. (Fun factoid: When you roll out the dough, the shortening and butter flatten out, and that's what helps the dough to be flaky.)
• In a separate small bowl, beat the egg.
• Mix in the heavy cream and the vanilla.
• Create a well in the dry mixture, then pour the cream mixture in.
• Mix just until the dough starts to stick together. I try to work it as little as possible after this point.
• Turn the scone dough out onto a floured board, and gently knead it together enough to form somewhat of one cohesive chunk of dough (I knead it just once or twice)
• Roll into an approximately 6 inch by 9 inch rectangle.
• Cut into 16 scones. I make four cuts up, one down the middle, and then slice every rectangle into two triangles.
• Place on an ungreased cookie sheet and bake for 13-15 minutes - I check for just a teensy tinge of golden brown along the bottom.
• Let cool on the cookie sheet for 5-10 minutes, then transfer to a wire rack with paper towels underneath (the paper towels help with clean-up).
• Make the glaze - mix the powdered sugar, the vanilla extract, and the milk together well.
• Using a spoon, drizzle a little glaze over the top of each scone.
• Let cool for 10-15 minutes, then serve.