Key Lime Pie Scones

Yum

There is nothing that says “summer” like a cool, citrus-kissed key lime pie.  It’s hard to beat the snap of citrus, the sweet, billowing cream, and the crunch of graham crackers.  Well, luckily now you can have the taste of Key Lime pie anytime, without all the work– and without, *ahem* waiting for said pie to chill in the fridge, overnight.  Meet your new best quick bread friend– the Key Lime Pie Scone! 🙂

What are we waiting for?  Let’s do this!

Key Lime Pie Scones

Ingredients:

2 cups all purpose flour

1/3 cup white sugar

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 stick butter or margarine, chilled

1 egg, beaten

1/2 tsp. lemon extract

1/2 cup sour cream

Juice and zest of 1 lime

Graham Cracker Topping:

6 whole graham crackers, finely ground

4 tbsp. white sugar

6 tbsp. melted butter or margarine

Directions:

Whisk together flour, sugar, baking powder, baking soda, and salt. Cut in cold butter and stir in lime juice and zest, beaten egg, sour cream, and lemon extract.  When dough comes together divide into wells of a greased scone pan or form a round into 8 triangles and place pieces on silpat lined baking sheet.  Top each scone with about 1-2 tbsp. of the crushed graham cracker topping and lightly press to adhere.  Bake at 425 for 15-18 minutes, until scones are golden brown and pass the toothpick test.

Now, in pictures! ?

Scones are the perfect little baked good to whip up when you get last minute company. They are quick, easy, and perfect when they come fresh out of the oven to join a cup of coffee or tea and enjoy over chit chat. 🙂  Whenever I make scones, or any quick bread, for that matter, I always use the Perfect Pie Blender.  It’s the absolute BEST tool I have ever found for cutting in butter in 3-4 quick pushes, instead of messing around with forks or two knives.  I mean, come on. Would YOU want to mess around with 2 knives?  Didn’t think so. 😉

Next, add in your lime zest.  It helps to use a micro grater because then you only get the pretty green stuff and not the bitter white pith.  Say that word a few times without laughing. It’s hard.  “Pith.”  haha.

Mix in your wet ingredients and kind of make that motion that a horse makes when it’s pawing the ground.  Just barely mix until everything comes together.  It won’t be quite a dough ball, but kind of moist crumbs holding together.  Don’t overmix it.  Because you know– when you keep prodding people they get grouchy and tough.  Scones are the same way.

Use a cookie scoop to evenly portion your batter into the greased wells of a scone pan (like this beauty from Nordic Ware here).  Moisten your fingers with water and press the batter into the corners of the pan so that you have room for your gawwwwgeous topping. 🙂

Mix together your graham cracker crumbs, white sugar, and melted butter.  And then divide it equally (1-2 tbsp. per scone) over each of the scones.  You are good at dividing stuff equally, right?  Because I know I can’t be the only one whose kids pull out a measuring tape whenever I give them each a piece of cake.  😉

Kind of spread the crumb topping out to cover as much surface area as you can.  Press the topping lightly into the batter.  The scones should still be a little moist from where you smooshed them down, and the topping will stick to the moisture quite nicely.  🙂  And then of course you have PERFECTLY equal topping on each scone because, let’s face it.  You’re incredible.

Bake your scones at 425 for 15-18 minutes until the toppings are nice and golden brown. If you stick a toothpick into the center of the scone it should come out clean, with maybe a few moist crumbs.  There shouldn’t be any liquid batter.

Pop the lovely little scones out onto a cooling rack to . . . that’s right!  COOL!  🙂 I always feel so weird saying “cool” and “cooling” right there in the same sentence. It’s a little pet peeve of mine, but I don’t know how else to phrase it, and I digress.  😉

Pour yourself a cup of coffee and grab a taste of these little beauties.  That’s right. That snap of lime and that crunchy, buttery graham cracker topping?  Divine, isn’t it?

And I’m pretty sure it’s a law that the cook can eat said baked goods that SHE created, and calories don’t count. I’m really pretty sure that I read that somewhere.  So grab yourself a scone or two and take a minute to relax.  Seriously.  Relaxation for most Moms is a lost art. Just take 5 minutes for yourself.  When was the last time you actually did that?

You just might find that you have a new way to get your key lime pie fix. 😉

You did it. And I’m just so proud of you.

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