Strawberry Key Lime Scones & Collection of 50 Key Lime Recipes

These Strawberry Key Lime Scones are perfect, they are soft in the middle, crunchy on the outside and full of strawberry and citrus flavor!
Course Breakfast, Brunch, Snack
Cuisine American
Keyword key lime, Scones, strawberry
Servings 8 -10 scones


  • 3 1/2 cups of flour
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter chopped
  • 2/3 cup of sugar
  • 2 cold eggs
  • 1/2 cup buttermilk
  • 1 1/2 cup diced strawberries
  • Zest from 2 key limes
  • 1 1/2 tsp vanilla extract
  • Eggwash: 1 egg white + 1 tsp water
  • Sugar for sprinkling preferable vanilla sugar


  1. Preheat the oven to 400 and line a baking sheet with parchment paper. Grease it lightly.
  2. Sift the flour, baking powder, baking soda and salt into the bowl of an electric mixer.
  3. Dice strawberries and set aside. Zest key limes and set aside.
  4. Chop cold butter into small slices and add to dry ingredients. Mix dry ingredients and butter until it looks like coarse crumbs.
  5. In a small bowl, whisk the eggs, vanilla, sugar and buttermilk together. Add the egg mixture to the flour mixture while mixing on low speed.
  6. Add diced strawberries and key lime zest. Still on low speed, mix until just combined.
  7. Take dough out onto a lightly floured surface. Knead the dough a few times (10-15 seconds), until smooth.
  8. Pat the dough into a circle that is about 1 1/2 inches thick in the center but thinner on the outer edge. Cut the circle like a pie, into 8 pieces.
  9. Transfer the slices of dough onto a baking sheet.
  10. Whisk egg white and water and brush the scones with the egg-wash.
  11. Sprinkle with sugar.
  12. Bake for about 18-22 minutes. Break one scone to make sure that it's done but still nice and soft in the middle.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.