‘Sweet Lime’ and Poppy Seed Scones
No, your eyes are not deceiving you, and I didn’t by accident type ‘lime’ instead of ‘lemon’.
Maybe it’s just me, but I had never heard of a sweet lime until just the other day while perusing the produce section at my local Whole Foods market. I spotted what I thought were Meyer Lemons. I assumed they were mis-marked because these deep yellow, soft skinned orbs are a perfect stand in for a Meyer Lemon. I read the tiny little label stuck to the skin of one of them and it definitely read ‘ Sweet Lime’ . I did some quick research (thank you Goggle) and was intrigued enough to take some home with me.
There is a wealth of information to be digested on the subject of citrus (check it out here), but I won’t go into all that now. I will tell you that the reason they are called ‘sweet’ limes is because they do not possess that tart, acidic, mouth-watering bite of a Persian Lime, the species most of us are familiar with. Due to the sweeter nature of this particular lime, I wasn’t sure if its zest and juice would be perky enough to stand out in a scone. It turned out they were ‘perfectly perky’!
I love learning about new produce, and a curious walk through the market, or better yet, a farmers market, provides lots of opportunities to discover new items. When you are up for a fun adventure, head to the market, buy one produce item you’ve never seen, or cooked/baked with, and bring it home. It’s the perfect opportunity for discovery. You just never know what new love you might stumble upon.
Note: Any lemon or lime can be substituted for the Sweet Limes in this recipe.
Sweet Lime and Poppy Seed Scones
Scones
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
Scant 1/2 teaspoon salt
1/4 cup granulated sugar
2 1/2 tablespoons poppy seeds
1 tablespoon zest, from 3 Sweet Limes
1/2 cup (8 tablespoons) cold butter, diced into 1/2-inch cubes
2/3 cup cold buttermilk, plus 1 tablespoon
Glaze
1 1/2 cups confectioners sugar, sifted
3 tablespoons Sweet Lime juice
Zest of 1 Sweet Lime
Pinch of salt
Make the scones:
Have ready a parchment lined baking sheet.
Combine first 7 ingredients in the bowl of food processor. Pulse to combine. Add the diced butter to the processor and pulse until incorporated, with some pea-sized pieces of butter remaining.
Transfer the flour mixture to a large mixing bowl. Add the the buttermilk, and bring the dough together using a wooden spoon or rubber spatula. Once most of the flour mixture has been moistened, turn the dough out onto a well-floured surface, leaving any remaining flour crumbs behind. Knead the dough 6-8 turns, then pat or roll the dough into a 8-inch circle. Cut into 8 wedges, and place on the prepared baking sheet. Chill for 15 minutes. In the meantime, preheat oven to 425˚. Brush each scone with a little buttermilk. Bake for 15-17 minutes, until golden brown. Remove from oven and allow to cool on baking sheet for 10 minutes before glazing.
Make the glaze:
While the scones are baking, in a medium bowl, whisk together the ingredients for the glaze.
Recipe by: Mary Weinberg – Sifting Focus
I discovered sweet limes last winter (mine were called Bearss limes and were pale green), what a revelation! So much lime flavor, but without the bitterness in the rind. These gorgeous scones really up the traditional lemon-poppy seed flavor pairing, a fabulous way to begin a winter day.
Scones and citrus are a most delicious combination. These pictures make me want to have high tea.