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
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Ingredients
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1/2 cup
Very Ripe Avocado (about 1 small)
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1/2 cup
Buttermilk
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2 teaspoons
Lime Juice
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1/4 teaspoon
Lime Zest
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2 cups
plus 2 TBS Flour
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5 tablespoons
Butter, cold and cubed
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3 tablespoons
Sugar
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2 teaspoons
Baking Powder
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1/2 teaspoon
Salt
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1 1/2 tablespoons
Sugar
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1/4 teaspoon
Chili Powder (prefer ancho)
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Pinch Salt
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1 teaspoon
Buttermilk
Directions
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Preheat oven to 425
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Mash avocado in a large bowl and stir in lime juice, zest and buttermilk. Whisk until well blended and the consistency of heavy cream.
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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).
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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.
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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.
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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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