Cherry-lime scones

Total Time
22 min
10 min
12 min
The combination of cherries and lime liven-up these classic English treats. The aromatic oils in the lime zest add so much flavor to the scones. Make them apart of a meal by pairing them with something mild and creamy like a bowl of vanilla or plain Greek yogurt. To remove the zest, gently rub the whole lime against the fine side of a grater until the zest is grated away. You can freeze leftover scones in zip-close plastic bags, for up to a month. When ready, you can either thaw the scones in their bags on the counter overnight or remove the scones from their bags and warm them in a toaster oven.


All-purpose flour

1 cup(s)


1 Tbsp


1 tsp

Baking powder

1½ tsp

Table salt

½ tsp

Vegetable oil

2 Tbsp

1% low fat milk

¼ cup(s)

1% low fat milk

1 tsp

Liquid egg substitute

3 Tbsp

Lime zest

1½ tsp, finely grated

Dried cherries

cup(s), sour, chopped


  1. Preheat the oven to 450°F.
  2. Combine the flour, the 1 tablespoon sugar, the baking powder, and salt in a bowl. Stir in the oil with a fork until the mixture resembles coarse crumbs.
  3. Combine the 1⁄4 cup milk, the egg substitute, and lime zest in a small bowl. Add the milk mixture and the dried cherries to the flour mixture and stir until just blended. Gather the dough into a ball.
  4. Lightly knead the dough on a lightly floured surface, about 1 minute. Pat dough into a circle about 1⁄2-inch thick. Brush with the remaining 1 teaspoon milk and sprinkle with the remaining 1 teaspoon sugar. Cut the dough into 6 pie-shaped pieces and arrange 1-inch apart on a baking sheet. Bake until golden brown, 10–12 minutes. Transfer the scones to a rack to cool slightly. The scones are best served warm. Yields 1 scone per serving.


The zest of the lime is the outermost, colored layer of the skin (without any of the bitter white pith underneath the skin).