TANGY GOAT CHEESE MINGLES!
These are so delicious! I didn’t have any limes but did have key lime juice and definitely a great add!
~ Karen
– In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor.
– Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist. Stir in the goat cheese and gently fold in the blueberries. The dough will be fairly shaggy.
– On a lightly floured surface, turn the sticky dough out and knead lightly until the dough comes together. Use a knife to cut the dough into large scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with buttermilk, cream or half and half.
– Place the scones in the freezer. Meanwhile, preheat the oven. – Once the scones are chilled, bake until golden. Remove from the oven and let it rest.
– To make the glaze, start by microwaving the blueberries. Mash the blueberries with a fork and pass through a sieve into a small bowl to extract all the juices. Stir in the lime juice, vanilla extract, and powdered sugar. Whisk until smooth, then add the remaining powdered sugar in small increments, whisking until smooth each time.
– Once the scones are cool enough to handle, glaze the scones by dipping the tops into the glaze, letting the excess drip off before placing on a cooling rack. Sprinkle the tops with a little lime zest. Enjoy immediately.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...