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Wednesday, December 28, 2011

Video debut: Lime Cardamom Scones

Could I possibly look MORE like I've just been goosed? Well, as promised (or warned) here is my very first recipe video: Lime Cardamom Scones. You can see my teaching approach is very "free form" and a little unorganized but, and I hope you'll agree, entertaining and somewhat informative. Hey, I'm no professional! But I had a wonderful time and this will be the first of hopefully many more videos to come.

For clarification, the recipe shown in the video is a little off. Mainly because I was winging it and was relying on my failing memory. So please follow the recipe below. Also, where I say "2 1/3 cups of dried cranberries"...uh, that's WAY off. It's 2/3 cup. If you need any further clarification don't hesitate to drop me a line. Good luck!


3 cups all purpose flour
1 cup pastry flour
6 tsp baking powder
1 tsp salt
6 TB sugar
3 tsp lime zest
3 tsp cardamom
2/3 cup craisins

1 cup buttermilk
1/2 cup oil
2 tsp vanilla
2 TB lime juice

Preheat oven to 400˚.

In a large bowl, mix the dry ingredients together with a whisk. Then whisk wet ingredients together and add to the dry ingredients. With a rubber spatula gently mix everything together. If dough seems too dry to hold together, squeeze about 2-3 tablespoon of lime juice into the dough and continue folding and mixing until dough holds together, pressing the dough into the dry bits at the bottom of the bowl until it becomes one cohesive mass.

Gently press into an 8” circle and cut into 6 wedges. Line a baking try with parchment paper and set each wedge about 2-3 inches apart. Bake for 12-14 minutes or until pale brown on the edges. Remove from the oven and cool on a wire rack. When nearly completely cool you can go ahead and drizzle on the glaze. Let the glaze dry for about ten minutes before serving.


1 cup icing sugar (or more if needed for thickness)

2 TB lime juice
1 tsp grated lime zest

With a small whisk or fork, mix together the icing sugar, zest and lime juice until thick but pourable.

1 comment:

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