I read an article about scones in Slate’s You’re Doing It Wrong column. How are we doing it wrong you ask? I think it’s, as always with food, a matter of taste. English scones, the article says, are more like a baking powder biscuit, while our Americanized version of scones are much too sweet and full of excesses (my wording). The scones I’ve had in English teahouses are light and flakey, and I think they are delicious (though I’m really more fond of cucumber sandwiches). I’m not sure I’m ready to weigh in as to which is better, but I found the article interesting since I had just made a couple batches of these Cherry-Lime Scones.
The only thing these Cherry-Lime Scones have in common with traditional English scones (besides the name) is the texture. These scones are light and fluffy and remind me of the English scones I’ve had in the past, but once you get past the texture everything changes. Cherry-Lime Cream Scones are very flavorful with the sweet dried cherries, tart lime zest and lime glaze. You won’t need jam or clotted cream with these scones, since they are tasty in their own right. So, sit down, grab a cup of tea or coffee and enjoy a couple of these Cherry-Lime Cream Mini Scones.
Cherry-Lime Cream Mini Scones
Adapted from Baking At Home from The Culinary Institute of America
½ cup granulated sugar
3 ¾ cups bread flour
2 tablespoons baking powder
2 teaspoons table salt
2 tablespoons grated lime zest, separated
1 ½ cups dried cherries, chopped
2 ½ cups chilled heavy cream, plus 2 tablespoons
1 large egg
3 cups powdered sugar, sifted
½ cup freshly squeezed lime juice
Combine the sugar, flour, baking powder and salt in a stand mixer with a paddle attachment, and mix until combined, about 1 minute. Add 1 tablespoon of lime zest and the cherries, and blend until combined. Mix in the 2 ½ cups of cream at medium speed until just combined. Don’t over mix.
Divide the mixture into two equal portions and pat out on a lightly floured surface into two 10x4 inch rectangles. Cut the dough rectangle in half lengthwise, and then cut the dough crosswise into four equal portions. Cut each of the eight rectangles diagonally into triangles. Repeat with other portion of dough. You should have 32 mini scones
Place the dough rectangles on a baking sheet and cover tightly with plastic wrap and freeze until solid, at least 4 hours. Once solid, scones can be place in a freezer bag, and can be kept in the freezer for up to 4 weeks.
Preheat the oven to 350°F, and line a baking sheet with parchment paper. Arrange the frozen scones on a baking sheet at least 2 inches apart.
Whisk the egg and 2 tablespoons of heavy cream, and brush the mixture on the frozen scones. Bake 18 to 20 minutes, or until golden brown.
Let the scones cool on the baking sheet for a few minutes, and then remove them to a wire rack on top of a baking sheet. Let the scones cool completely, about 1 hour. Mix powder sugar, 1 tablespoon of lime zest and limejuice. Dip the top of the scones in the glaze and place back on the wire rack. Let the glaze set and serve.