I used up what I bought this weekend for this recipe. Make the dip before you go to bed. As soon as you wake up you’ll jump out of bed to make the scone chips. After all, what else are you going to do with the dip if you don’t make chips?
Key Lime Dip
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons grated key-lime zest
- 1/4 cup freshly squeezed key-lime juice (approx. 6 limes)
4 tablespoons unsalted butter, cut into small pieces
Combine sugar, eggs, lime zest, and juice in a medium nonreactive saucepan, and set over medium-low heat. Cook, whisking constantly, until mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes.
Remove pan from heat, and whisk in butter, a piece at a time, until well combined. Strain mixture through a sieve into a glass bowl. Lay plastic directly on surface to prevent a skin from forming. Chill 3 hours or overnight to set the curd.
Grape Scone Chips
2 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup grapes cut into pieces
grated zest and juice of 2 lemons, divided
1/2 cup butter, cut into chunks
3/4 cup of cream
1 large egg
extra milk or cream, for brushing
coarse or turbinado sugar, for sprinkling
1/2 cup icing sugar
Preheat the oven to 425F.
In a large bowl or the bowl of a food processor, combine the flour, sugar, baking powder and salt. Add the lemon zest and butter and pulse or blend with a pastry cutter, fork or your fingers until the mixture is crumbly.
Squeeze the juice of one of the lemons into a measuring cup and add enough milk to make 3/4 cup. Add the egg and stir with a fork.
Add to the dry ingredients and stir with a spatula until the dough comes together. Gather it into a ball and pat it out into a square or rectangle about an inch thick on a parchment-lined baking sheet. Cut into squares or rounds, gathering up any scraps and rerolling them gently (if you have any).
If you cut them, pull the scones apart so that there’s space for the heat to move around them. If you like, brush the tops with a little cream and/or sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden.
Slice scones in half and dunk them in the key lime dip.
I pretty much made this up.