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Categories:
flour sugar baking powder salt unsalted butter lime zest buttermilk egg yolk milk coarse sugar cherries water lime juice sugar cornstarch tablespoon kirsch cream
Viewed: 81 - Published at: 5 years agoIngredients
- 2 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 ounces (1 stick) unsalted butter, cold and cut into small pieces
- 2 tablespoons lime zest
- 3/4 cup buttermilk
- 1 egg yolk
- 1/4 cup milk
- 1/4 cup coarse sugar
- Cherry Compote, recipe follows
- 1 pound cherries, washed, pitted and halved
- 3/4 cup water
- 1/4 cup lime juice
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon kirsch, or orange flavored-liqueur
- 1 cup sweetened whipped cream
Method
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, sift the flour, sugar, baking powder, and salt.
- Add the butter to the dry ingredients and cut into the flour using your hands or a pastry-cutter until it resembles small peas.
- Add the lime zest and buttermilk and mix just until the liquid is incorporated, being careful not to over mix.
- In a small bowl, whisk the egg yolk with the milk.
- With a large spoon, drop dollops of the dough onto the prepared pan.
- Brush the tops of the dough with the egg wash, and sprinkle with the sugar.
- Bake until risen and golden, about 15 minutes.
- Remove from the oven and serve hot with the Cherry Compote and whipped cream.
- In a medium saucepan, combine the cherries, water, lime juice, and sugar.
- Bring to a boil.
- Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally.
- In a small bowl, combine the cornstarch and kirsch and add to the cherry mixture.
- Return to a boil and cook for 1 minute, stirring.
- Reduce the heat to low and simmer until thickened, about 4 minutes.
- Serve warm with the Lime-Scented Scones and whipped cream.
