Lime and Ginger Scones

What you will need:
For the scone:
1/3 cup granulated sugar
zest from 4 limes (about 1-1 1/2 Tablespoons)
1 teaspoon fresh ginger, grated
2 1/4 cups all-purpose flour
1 Tablespoon baking Powder
1/4 teaspoon salt
1 1/2 cups heavy cream
1 Tablespoon fresh lime juice

For the glaze:
1 cup confectioners’ sugar (have an extra 1/2 cup on hand, just in case)
1 Tablespoon unsalted butter, melted
about 1/4 cup fresh lime juice

Steps to yummy goodness:
For the scones:

  1. Preheat the oven to 375 F. Line a large baking sheet with parchment paper.
  2. Place the sugar, lime zest, and grated ginger into a large mixing bowl. Use your fingertips to rub the zest and ginger into the sugar until it’s moist and fragrant. Whisk in the flour, baking powder and salt. Make a well in the center of the bowl and pour the cream and lime juice into the center. Use a large rubber spatula to fold the cream and juice into the dry ingredients. {Try not to over-mix.} As soon as the dough just starts to come together, turn it out onto a lightly floured surface – it should still look a bit “shaggy.” Knead the dough a few times, gently, just to make it cohesive.
  3. Pat the dough into a 9-inch circle that’s about 1/2-inches thick. {It doesn’t have to be exact.} Cut the circle into 8 wedges and place them onto prepared cookie sheet – allowing 1-inch of space between each.
  4. Bake 20-25 minutes, or until the tops are firm and the bottoms are just beginning to brown. {The tops will remain pale in colour.} Remove the sheet from the oven and allow the scones to rest for about 8 minutes before transferring them to a cooling rack. Cool completely before adding the glaze.

For the glaze:

  1. In a medium-size mixing bowl, combine the confectioners’ sugar, melted butter, and lime juice.
  2. Whisk everything together until smooth and “drizzly” in consistency. If it’s too thick, add a splash more juice – if it’s too thin, add a little bit more confectioners’ sugar.
  3. Use a spoon or a fork to drizzle the glaze on top of the cooled scones. Or, just smear it on with an offset spatula!