Mini Key Lime Scones Recipe 415

Steps:

• Preheat oven to 450 degrees. Mix the flour, sugar, baking powder and salt together. Scatter the butter over the mixture and cut in with a pastry cutter until mixture resembles coarse cornmeal. Mix in the white chocolate, lime zest, lime juice and heavy cream. Turn the dough out onto a floured counter and knead until it forms a rough, slightly sticky ball. Divide the dough into two balls. Flatten each dough ball until it is approximately an 8 inch circle. Using a sharp knife cut each circle first into halves, then fourths and finally eighths. Place the pieces onto a well greased cookie sheet and bake for 10 to 12 minutes. Drizzle the icing onto hot scones and garnish with lime zest and sugar if desired.

Steps:

• Preheat the oven to 325°F (170°C).
• Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
• Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
• Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
• Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
• Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
• Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
• Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
• Top the mini pies with whipped cream.
• Enjoy!