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Author Notes: Lovely pale green scones with a sweet and nippy topping. Substituting avocado for some of the traditional dairy makes these a slightly less guilty treat. —Magpye
Makes 8 scones
- 1/2 cup Very Ripe Avocado (about 1 small)
- 1/2 cup Buttermilk
- 2 teaspoons Lime Juice
- 1/4 teaspoon Lime Zest
- 2 cups plus 2 TBS Flour
- 5 tablespoons Butter, cold and cubed
- 3 tablespoons Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 tablespoons Sugar
- 1/4 teaspoon Chili Powder (prefer ancho)
- Pinch Salt
- 1 teaspoon Buttermilk
- Preheat oven to 425
- Mash avocado in a large bowl and stir in lime juice, zest and buttermilk. Whisk until well blended and the consistency of heavy cream.
- Combine flour and next 4 ingredients. Either by hand or with a food processor, cut in butter until well blended, leaving a few larger pieces of butter (about the size of lentils).
- Dump the flour mixture into the avocado mixture and stir until just combined. Pour onto a work surface and knead just until dough comes together. Give it 3 final turns and pat out into an 8 inch circle.
- Combine remaining sugar, chili powder, and salt. Brush dough with buttermilk and sprinkle on the sugar mixture. Cut into 8 wedges and space evenly on a baking sheet.
- Bake for about 17 minutes, until bottoms are medium brown. It is important to allow these to cool completely before eating.
- This recipe was entered in the contest for Your Best Recipe with Avocados