Ingredients
3
cups Gold Medal™ all-purpose flour
1/2
cup granulated sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
Grated peel of 1 lime
1
cup cold butter
1/2
cup buttermilk
1
teaspoon vanilla
1
cup fresh blackberries
2
tablespoons whipping cream
2
tablespoons sanding sugar or turbinado sugar (raw sugar)
1/4
cup powdered sugar
1
tablespoon lime juice
1
teaspoon whipping cream
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and lime peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in buttermilk and vanilla until dough forms. Fold in blackberries, gently smashing berries into dough.
Divide dough in half; place each half on cookie sheet. Pat dough into 6-inch rounds. Cut each into 6 wedges; separate wedges slightly. Brush with 2 tablespoons whipping cream. Sprinkle tops with sanding sugar.
Bake 14 to 16 minutes or until light golden brown. Cool 5 to 10 minutes.
Meanwhile, in small bowl, mix glaze ingredients. Drizzle over scones. Serve warm.
