Scones Made with Rangpur Lime

**Scones Made with Rangpur Lime: A Zesty Twist on a Classic Treat**

Scones are a beloved baked good, often associated with British afternoon tea, but their appeal has spread far beyond the UK. Traditionally, scones are made with simple ingredients like flour, butter, sugar, and milk or cream, and they can be either sweet or savory. However, for those looking to elevate their scone game, incorporating unique flavors can make all the difference. One such flavor is the Rangpur lime, a citrus fruit that adds a delightful tangy twist to this classic treat.

### What is Rangpur Lime?

Before diving into the recipe, it’s important to understand what Rangpur lime is and why it works so well in scones. Despite its name, the Rangpur lime (Citrus × limonia) is not a true lime. It is a hybrid between a mandarin orange and a lemon, which gives it a distinctive flavor profile. The fruit is small, round, and has a bright orange or reddish-orange skin, much like a mandarin. Its flesh is highly acidic, similar to a lime, but with a more complex, floral, and slightly spicy undertone.

Rangpur limes are commonly used in South Asian and Southeast Asian cuisines, and they are prized for their intense citrus flavor. While they are not as commonly found in Western supermarkets as other citrus fruits, they are becoming more popular due to their unique taste and versatility in both sweet and savory dishes.

### Why Use Rangpur Lime in Scones?

Scones are often flavored with fruits like currants, blueberries, or cranberries, but citrus flavors can also bring a refreshing brightness to the dough. The Rangpur lime, with its combination of tartness and subtle sweetness, offers a more nuanced citrus flavor than a typical lime or lemon. Its aromatic qualities also add complexity to the scones, making them stand out as a sophisticated treat.

Incorporating Rangpur lime into scones can be done in several ways: by using the zest, juice, or even small pieces of the fruit itself. The zest provides a concentrated citrus flavor, while the juice adds moisture and acidity, which can help balance the richness of the butter and cream in the dough. The result is a scone that is tender, flaky, and bursting with bright, zesty flavor.

### Recipe: Rangpur Lime Scones

#### Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small cubes
– Zest of 2 Rangpur limes
– 1/4 cup freshly squeezed Rangpur lime juice
– 1/2 cup heavy cream (plus extra for brushing)
– 1 large egg
– 1 teaspoon vanilla extract
– Optional: 1/2 cup dried cranberries or currants (to complement the citrus flavor)

#### For the Glaze (Optional):
– 1/2 cup powdered sugar
– 1-2 tablespoons Rangpur lime juice

#### Instructions:

1. **Preheat the Oven**: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. **Mix Dry Ingredients**: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. **Cut in the Butter**: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. It’s okay if there are still small chunks of butter, as these will create flaky layers in the scones.

4. **Add the Zest**: Stir in the Rangpur lime zest, ensuring it is evenly distributed throughout the mixture.

5. **Mix Wet Ingredients**: In a separate bowl, whisk together the Rangpur lime juice, heavy cream, egg, and vanilla extract.

6. **Combine Wet and Dry Ingredients**: Gradually pour the wet ingredients into the dry mixture, stirring gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can lead to tough scones. If you’re adding dried cranberries or currants, fold them in at this stage.

7. **Shape the Dough**: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick. Using a knife or a bench scraper, cut the dough into 8 wedges.

8. **Bake**: Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little extra heavy cream to help them brown. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the