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Blackberry Ginger* Scones with Key Lime Glaze

April 10, 2011

*Or any other combination of berries and spices you like. Lately I’ve been getting more interested in recipes that are flexible, and adapt well to weird ingredients that are hiding in my cupboard. I woke up yesterday morning possessed by the thought that I REALLY needed to use the crystallized ginger that had moved back into my house with G&A back in December. And I had some key lime juice in the fridge, defying me to make yet another pie. Oh, and those blackberries that Mom found in the freezer. Hmmm…

And it was a Saturday. Ah yes, scones. I would argue to anyone that it is the ultimate weekend food. Indulgent without being fussy, sublime when served warm from the oven, and I’m willing to bet that you probably have most of the ingredients already on hand.

This recipe was inspired by my imagination (and the ingredients in my pantry!) but the base for the scone recipe came from The Pioneer Woman.


For Scones:

  • 1 cup Sour Cream (or any combination of Sour Cream, Greek Yogurt, and Ricotta Cheese that equals one cup) I used 1/2 cup Ricotta and 1/4 c. each Sour Cream and Greek Yogurt for this batch
  • 1 teaspoon Baking Soda
  • 1 whole Large Egg
  • 1 teaspoon Vanilla
  • 1 tsp dried citrus zest (any variety)
  • 1/4-1/2 cup finely diced crystallized ginger
  • 4 cups All-purpose Flour
  • 1 cup Sugar
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Cream Of Tartar
  • 1 teaspoon Salt
  • 1/2 tsp. ground Ginger
  • 1 cup Cold Butter, Diced
  • 1/4 cup Key Lime Juice
  • 1-½ cup Frozen Blackberries

For Glaze:

  • 1/4 cup Key Lime Juice
  • 1 cup Powdered Sugar


Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, blend together the sour cream and baking soda; set aside. In another small bowl, blend together the egg, vanilla and zest; set aside.

In a large bowl, stir together the flour, sugar, baking powder, cream of tartar and salt. Cut in the cold butter using a pastry blender until the butter is the size of small peas.

Stir together the two batches of wet ingredients and then add to the flour mixture, stirring until just moistened. Squeeze some dough in your hand– if it doesn’t hold together add Key Lime juice a tablespoon at a time until dough holds together when squeezed. Using your hands, gently incorporate the berries.

Take about a third of the dough and place it on the parchment lined cookie sheet. Pat into a round disk about 1/2″ to 3/4″ thick. Repeat with the other 2/3 of the dough. You will have three rounds of scones approximately 6 inches across. Score into 8 wedges with a large, sharp knife.

Bake for 30-35 minutes, or until the scones are golden brown and a toothpick inserted near the center comes out almost clean! Cool for about 15 minutes, and then drizzle with Key Lime Glaze…

*Key Lime Glaze:

Whisk together powdered sugar and key lime juice until smooth. Add more juice, if needed, to thin the glaze out!

These are best served warm, with a pat of butter or a dollop of Devonshire Cream if you’re feeling decadent.

A note about the ingredients:

Key Lime Juice can often be found with the bar mixers in the wine aisle, if it is not available in the produce section.

Crystallized ginger can usually be found in the produce section with the dried fruits and nuts.

What’s left of the scones the morning after I made them. They go fast!

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