I have been meaning to make scones since a long time, especially after seeing Susan also made scones couple weeks ago. At first, I was thinking about making Starbucks version of maple oat scones that my husband and I like (and miss) so much. My reason about thinking of this particular scone was that I had such a fond memory with it. You see, when I first came to the US visiting my, then boy friend, we would walk miles every morning, and on the way back we would always stop at Starbucks for coffee and of course, maple oat scones. We did this every single day during my first and second visit it him. Then fast forward, we got married, had a kid, and somehow, we did not go to Starbuck anymore. Anyway, I didn't make maple oat scones, but I made a totally different kind of scones. A scone that included dried cherry, and poppy seeds. To make the flavor more tangy, I added lime zest and used the juice to make the icing. I can tell you that both my husband and I were pretty happy to enjoy my scones.
The icing glaze for this recipe can be completely omitted, because it is really really good without it too. I actually prefer without icing, but my husband loves it with icing.
Lime, Cherry, and Poppy Seeds Scones
Recipe inspired by Linda Colliester & Anthony Blakes
1⅔ cups self raising flour
3 tbs sugar
zest of 1 large lime
3 tbs unsalted very cold butter, cut into big chunks
2 tsp poppy seeds
1 large egg + 1/3 cup whole milk, mix in with fork
a handfull (or more) of dried cherries
For lime icing:
juice of 1 large lime
1½ cups confectioners' sugar
Preheat oven to 425F.
Line a baking sheet with a piece of parchment paper.
In a bowl of food processor add flour, sugar, lime zest, and cold butter chunks. Pulse for a few seconds, then add poppy seeds, pulse another 2 to 3 seconds just to mix. Pour egg-milk mixture, continue to pulse just until it starts to become together (do not over mix).
Transfer the dough onto lightly floured counter top, scatter cherries on top, lightly and gently mix in. Don't over do it. Form the dough into ball, using rolling pin, roll into 1/2 inch thick round, then cut into 8 wedges. Transfer onto parchment paper lined baking sheet, and bake for 12 minutes. Remove from the heat to cool completely.
Meanwhile make lime icing. In a small bowl, mix confectioners' sugar and lime juice to a spreadable consistency. Once the scones are cooled, glaze them with lime icing as desire.