It’s blueberry time, well technically its Spring. It’s warm outside (at least in Los Angeles) and nothing says Summer is around the corner like the fresh taste of blueberries enhanced with lime zest – for some reason it just works.
I’m a big fan of blueberries. I bake with them, make jam out of them, add them to smoothies, eat them with yogurt and honey but my favorite way is just by themselves. They are sweet, tangy and very good for you.
This recipe is inspired by my blueberry lime pancakes. These guys are a cross between a cookie and a mini scone and they taste sweet yet slightly tart.
I choose to call them scones so I can add jam and whipped cream on top – that’s my logic and I’m sticking to it.
Cream your sugar and your butter and then add in your combined dry ingredients. Fold in the blueberries very gently.
I choose to do mounds. You could form the dough together and cut out rounds or triangles.
They are full of yummy, sweet blueberries.
Literally bursting with sweet blueberry juices. I hope you get to enjoy these every soon.
Mini Blueberry Lime Scones
1 cup butter, unsalted & softened
1 cup sugar
2 eggs room temperature
2 teaspoons vanilla
Zest of 1 lime
Juice of 1 lemon
½ teaspoon baking powder
½ teaspoon of baking soda
¼ teaspoon cinnamon
½ teaspoon nutmeg, freshly grated
3 cups flour, cake flour preferable
1 ½ cups blueberries, fresh
Heat your oven to 350 degrees
Mix your butter and sugar until fluffy and light. Add in the eggs one at a time, mix thoroughly after you add each one. Mix in the vanilla, lime zest and lemon juice.
In another bowl mix together your remaining dry ingredients and gently add into the batter. Once combined, fold in the blueberries. Allow the dough to cool in the fridge for 2 hrs or more.
When ready to bake, place mounds of dough evenly dispersed on lined baking tray and bake for 12 minutes or until done.