These Blackberry Lime Buttermilk Drop Scones are quick & easy to make in only about a half hour. Brunch guests will think you were up at the crack of dawn!
Drop scones are rustic yet somehow elegant in their own way. They do look quite pretty on a pure white plate and were exceptionally appreciated at our weekend brunch.
These drop scones are quite simple to make with no rolling or cutting. The dough is just dropped in large spoonfuls onto a parchment lined baking pan.
The only real trick is to make sure you are extra gentle with the dough so as not to break up the delicate blackberries. When I add the liquid to the dry ingredients, I just use a rubber spatula and keep folding and scraping the bottom of the bowl.
- pinch salt
- 2 cups flour
- 1/3 cup sugar
- 4 tsp baking powder
- 2 tbsp lime juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- zest of two limes finely minced
- 1/2 cup very cold butter cubed
- 1 1/2 cups fresh blackberries
- I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
- In a food processor, combine the flour, sugar, baking powder, lime zest and salt.
- Cut in the cold butter by pulse processing until this mixture resembles a coarse meal. Remove to a large bowl and toss in the blackberries.
- Mix together the buttermilk, lime juice and vanilla extract.
- Pour this over the surface of the dry mixture. Toss all together gently with a rubber spatula, only enough to form a dough ball.
- Drop by heaping tablespoonfuls onto a parchment lined baking pan.Bake at 375 degrees F for 15 -20 minutes or until light golden brown. Baking time will vary depending on the size of your scones. This recipe makes about 12 large drop scones/