Avocado-Lime Scones with Chili Sugar Crust

July  8, 2014
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
In This Recipe
  1. Preheat oven to 425
  2. Mash avocado in a large bowl and stir in lime juice, zest and buttermilk. Whisk until well blended and the consistency of heavy cream.
  3. 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).
  4. 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.
  5. 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.
  6. Bake for about 17 minutes, until bottoms are medium brown. It is important to allow these to cool completely before eating.

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