Ginger Lime Scones

by: Chef Mike Shannon

Compatible Wolf Appliances:


Ginger lime scones are perfectly fluffy and light, with crispy edges and a touch of sweetness. Think biscuits in lieu of crumbly or dry scones. These are simple to make and can be adapted to incorporate other unique flavors.

Prep Time
Cook Time




  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup very cold butter, cut into small pieces
  • 3/4 cup milk
  • 1/2 cup fresh blueberries, frozen
  • 1/4 cup crystallized ginger, coarsely chopped
  • 1 tablespoon finely grated lime rind (optional)
  • 2 tablespoons heavy cream
Lime Glaze
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice + zest for garnish
  • 1-2 teaspoons cream or half-n-half (as needed)


Preheat the Wolf Convection Oven on Convection Mode to 400°F.

Sift all dry ingredients together into a medium bowl. Cut in cold butter with a handheld pastry blender until the mixture is the consistency of coarse crumbs and the butter pieces are the size of small peas. Stir in milk, frozen blueberries, ginger, and lime rind to form a soft dough. Use your hands if necessary. Divide into 2 portions and place in the refrigerator for 5-10 minutes.

On a floured surface, pat dough into a circle about 3/4-inch thick, taking care not to overwork the dough. Cut dough into six wedges. Place on a parchment lined baking sheet. Repeat with the remaining dough. Brush with cream just before baking.

Bake for approximately 12 to 15 minutes or until lightly browned. Let cool for 2 minutes.

Meanwhile, make the glaze by combining powdered sugar, vanilla, and maple syrup in a small bowl. Add freshly squeezed lime juice and stir. Whisk until thoroughly blended, thinning with cream as necessary to achieve the desired consistency. Drizzle over scones and garnish with fresh lime zest.