Recipe 338 - Blueberry Lime Curd Scones

Granny is here!!! To celebrate, I made scones for breakfast (I know, so totally out of character). We till have a ton of blueberries, and that bag of limes really isn't getting much smaller. So.....

I actually made the lime curd yesterday right after dinner with The Dragon's help. Then this morning I took a recipe from one of the Creating Occasions courses I have taken, and tweaked it a bit. I baked them up, and then we waited until the Wife got back from a morning run, then we dug into them. Serviced with a dollup of the lime curd over the top, they were awesome. The Dragon usually picks his way through a half of a scone; this time he almost inhaled the first half and wanted his second piece. That one took a bit longer, but he finished it. The Princess ate 1 and 1/2. I would've as well, except for the whole "moderation" thing. Sigh. So net results - very very tasty....

Note that this is a double batch - I wanted to make enough for a breakfast for the ferry ride tomorrow morning as we head down to Seattle....

Blueberry Lime Curd Scones
adapted from Creating Occasions

NOTE: double batch - makes 16 scones

• lime curd (for topping)
• 700 g all purpose flour
• 150 g quick oats
• 180 g sugar
• 50 g baking powder
• 180 g butter 
• 4 eggs
• 1 1/2 cups yogurt
• 5 cups fresh blueberries
• egg wash

1. Preheat the oven to 400F. Turn the heat down to 375F when the scones go in to bake.
2. Combine the flour, oats, sugar and baking powder. Cut in the butter until it resembled coarse breadcrumbs.
3. Combine the eggs and yogurt. I still like to reserve *some* of the yogurt and add it (or not) depending on how the dough looks. Turns out I used all the yogurt.
4. Once the dough is moistened, turn out onto a floured surface and knead a few times.
5. Diving the dough in half to make it easier to work with.
6. Roll out each piece into a rectangle about 12" by 16". It should be maybe 3/8" thick.
7. Sprinkle half of the blueberries (ie: 2 and 1/2 cups) over the surface, press them down slightly, and then roll up. Flatten and shape the roll. Divide into quarters, then cut each quarter diagonally. Place scones onto a greased baking sheet. Brush with egg wash. Sprinkle a tiny amount of sugar on the tops afterwards.
8. Repeat with the second half of the dough.
9. Place the baking trays into the oven, reduce heat to 375F, and bake for 25-30 minutes. Rotate the trays at about 15 minutes.
10. Remove when the scones are turning golden brown. Note that with the egg wash they will brown easier, so make sure they are actually cooked.
11. Let cool for a few minutes, and serve with 1-2 Tbsp of lime curd spread liberally over the top. Enjoy.

Makes 16 scones (double batch).