Blackberry Lime Scone with Blackberry Whip

Ingredients

2 1/2 c. all purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/3 c. granulated sugar
2 tsp. lime zest
1 stick butter cold or frozen, grated
1 large egg beaten
1/2 c. + 2 tablespoons heavy cream
1 c. blackberries fresh or frozen (If using frozen, do not thaw first)
For the egg wash:
1 large egg beaten
1 tsp. milk
2 Tbsp. pearl or hail sugar or regular sugar
For glaze:
2 Tbsp. fresh lime juice
3/4 c. confectioners sugar
Blackberry Whip:
3/4 c. heavy whipping cream
2-3 Tbsp. good blackberry preserves

Instructions

Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl, add flour, salt, baking powder, baking soda, sugar, and lime zest; whisk well to combine. Quickly add the grated very cold butter and using your fingers work the butter into flour mixture until it resembles small pea size pieces of butter. Set aside.
In a small bowl, whisk together the egg and ceam, then add to flour mixture. Use the fork to stir everything together until just moistened. (Sometimes if I do this very quick I will use my Kitchen Aid mixer with paddle.)
Fold in the blackberries and gently stir into dough. Don’t worry if some of the berries break up a bit.
Empty the loose dough out onto a clean, floured work surface fold over several times to combine all into an 8" circle patted down to about 3/4-1" thickness.
Cut the dough into 8 wedges and carefully transfer to the prepared sheet. Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar. Bake for 18-20 minutes, or until light golden brown. Allow scones to cool on the baking sheet while you make the glaze.
For the glaze:
In a small bowl whisk together the lime juice and confectioners sugar. Drizzle over warm scones and serve at once.
Blackberry Whip: Whip the heavy cream until stiff peaks (maybe a little beyond) and then gently fold in the blackberry preserves. Serve with your hot out of the oven scones.

Recipe Notes

NOTES:
Fresh or frozen blackberries may be used, if using frozen, don't thaw first. If scone dough feels wet or warm, place it in the fridge for a few minutes.

To Freeze: I put the scones single layer into freezer container. When ready to bake the scones, take scones out of freezer and put on prepared pan, turn the oven on 400° and when the oven is preheated, pop the scones in bake the 18-20 minutes. They may take a few minutes longer since they are partially frozen.