These delicious homemade lime scones are the perfect addition to any breakfast or brunch table. With the right recipe (this one!) and detailed step-by-step instructions, you can make bakery-quality scones at home in no time. They taste amazing with our fresh lime curd recipe.
Read on to learn how to make these flaky, light, and buttery lovelies in your own kitchen!
The equipment you will need to make this recipe are listed below (affiliate links).
- White all-purpose flour (2 cups).
- Granulated sugar (⅓ cup). I used regular granulated white sugar. Ultra fine baker's sugar will work even better if you have it.
- Salt (½ teaspoon). This helps to bring out the flavor in your scones.
- Double acting baking powder (1 tablespoon). This gives your scones their rise. This recipe was tested with double acting baking powder. Double acting means that your batter will begin its rise when you add liquid to it and again in the oven when you bake it. This is the most common type of baking powder. You will need to use this type of baking powder in this recipe.
- Lime zest (2 tablespoons). About 4 small-medium limes should give you enough zest. The flavor comes mostly from the lime zest. Citrus zest tastes amazing in baked goods, like these orange cranberry scones, cranberry orange bread, and orange craisin muffins.
- Unsalted butter (½ cup). One half cup is equal to one stick of butter. The butter needs to be very cold. I recommend placing a stick of butter in the freezer when you begin this recipe. When you are ready to add it, remove it from the freezer and chop it up into half-inch pieces. In addition, it will be easier to cut if it is slightly frozen.
- Well chilled heavy cream (1 cup). Keep it in the refrigerator until just ready to add it to the recipe.
- Lime extract (1 teaspoon). This is necessary to add flavor. I found that the zest is not enough.
- Confectioners' sugar, also known as powdered sugar (¼ cup). Make sure you are using powdered sugar and not granulated sugar. Powdered sugar will blend completely with the lime juice and make a smooth glaze. Granulated sugar will make your glaze have a grainy feel in your mouth. This works best with fresh sugar. Check the date. If it is expired, throw it out and purchase a fresh bag.
- Lime juice (1 tablespoon or as much as you are able to extract from the 4 limes you used to make the scones).
Step 1. Preheat oven to 375° (190°C). Line a baking sheet with parchment paper. Set aside.
Step 2. Add lime zest and granulated sugar.
Step 3. Add chilled and chopped butter and combine with a pastry cutter, two forks, or your fingers.
Use a pastry cutter to mix butter into dry ingredients.
Step 4. Pour the cream and lime extract into the well in the flour mixture and stir until just combined.
Step 5. Preheat oven to 375° (190°C). Line a baking sheet with parchment paper. Set aside.
Drop dough onto a lightly floured surface and knead until dough is combined and slightly sticky. Roll the dough into a ball and shape into an 8-inch diameter disc.
Step 6. Cut into 8 wedges, and place each wedge on prepared baking sheet.
Step 7. Place baking sheet in the refrigerator and allow dough to chill for 15 minutes before baking.
Step 8. Bake for 18-22 minutes or until lightly brown on top.
Remove from the oven and allow to cool completely on a wire rack.
While scones are cooling, place confectioner's sugar in a small bowl and add lime juice. Stir until combined. If the glaze is too runny add more sugar one teaspoon at a time until it holds its shape but can still be drizzled from a spoon.
Drizzle over cooled scones.
⏲️ Baking Time
These lime scones will take 18-22 minutes to bake in a 375° (190°C) oven. Check them for doneness at 18 minutes. The scones are done when they are golden brown around the edges and light golden brown on top.
When done, remove the scones to a wire rack and allow to cool completely before glazing.
Wrap any leftover scones in foil or plastic wrap or place in a plastic bag. They will keep in your pantry for up to two days, in the refrigerator for up to a week and in the freezer for 2-3 months. If you decide to freeze them, wrap them tightly in foil and place in a freezer bag.
To reheat from refrigerated, microwave on high for 20-30 seconds. To reheat from frozen, microwave on high and check after one minute. If still frozen, microwave at 30 second intervals until heated.
📕 Related Recipes
- Sour Cream Biscuits
- Maple Pecan Scones for Two
- Biscuit Muffins
- Orange Craisin Muffins
- Lime Curd
- Orange Cranberry Scones
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- 2 cups white all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder double acting
- 2 tablespoons lime zest from about 4 small-medium limes
- ½ cup unsalted butter
- 1 cup heavy cream
- 1 teaspoon lime extract
- ¼ cup confectioners' sugar (powdered sugar)
- 1 tablespoon lime juice
- Using a mesh strainer, sift flour, salt and baking powder into a large glass bowl.
- Stir in lime zest and sugar.
- Add chilled and chopped butter and combine with a pastry cutter, two forks or your fingers until mixture resembles a course meal and holds together when squeezed. Make a well in the flour mixture.
- Pour the cream and lime extract into the well in the flour mixture and stir until just combined.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Set aside.Drop dough onto a lightly floured surface and knead until dough is combined and slightly sticky. Roll the dough into a ball and shape into an 8-inch diameter disc.
- Cut into 8 wedges, and place each wedge on prepared baking sheet.
- Place baking sheet in the refrigerator and allow dough to chill for 15 minutes before baking.
- Bake for 18-22 minutes or until lightly brown on top. Remove from the oven and allow to cool completely on a wire rack.
- While scones are cooling, place confectioner's sugar in a small bowl and add lime juice. Stir until combined.Drizzle over cooled scones.