2tablespoonslime zestfrom about 4 small-medium limes
¼cupconfectioners' sugar(powdered sugar)
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.