Mojito Scones: happy hour, meet breakfast.

Mojito (mo-HEE-toe), def.: a cocktail consisting of rum, sugar, lime juice, sparkling water, and mint.

I’m sure many of you have heard of this summer drink, which has become wildly popular in the past 5 years or so.

Would you be surprised if I told you it was Ernest Hemingway’s favorite cocktail?

Yeah, that’s right; this drink can actually be classified as “venerable,” right up there with the Rob Roy and Sidecar.

What goes around, comes around…

I’m not much of a drinker, for various reasons. I have no moral objection to alcohol; it just doesn’t agree with me.

And truthfully, the mojito didn’t sound very appealing, back when my friends started shouting its praises. I love lime… but lime with mint?


Until one day I put aside my prejudices and tasted it.

Lime and mint?


While at first thought, these two flavors (sour? minty?) don’t seem complementary, they actually occupy enough common ground to make a good pair. Both are refreshing, clean flavors; not at all subtle, they wake up your taste buds.

Heck, they’re both bright green; that should count for something!

Lime and mint come together nicely in these tender scones. Since the recipe as written provides the barest hint of mint, feel free to ramp it up by brushing the scones with a bit of mint syrup after baking.

Go fresh – or go convenient, up to you. Fresh mint leaves and a lime give these scones mild flavor; kick it up with lime oil, and/or lime juice powder. A touch of spearmint flavor wouldn’t be amiss, either.

If you choose to use lime peel (a.k.a. lime zest, a.k.a. grated lime rind) in these scones, a Microplane zester will make your life SO easy…

Lightly grease a standard scone pan, or lightly grease a baking sheet; or line with parchment.

Place the following in a mixing bowl:

2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup light brown sugar
2 teaspoons lime juice powder or 2 tablespoons freshly grated lime rind (zest); the rind of 1 lime
1 tablespoon fresh mint, chopped

Whisk to combine.

Work in 8 tablespoons (1/2 cup) cold butter until the mixture is unevenly crumbly.

Add 3/4 cup cold milk and 1/2 teaspoon lime oil (optional, for enhanced flavor). Stir just until the dough is cohesive.

Turn the dough out onto a lightly floured surface, shape it into a rough ball, and roll or pat it into an 8″ round. Patting the dough into a lightly greased 8″ round cake pan is an easy way to make a nice, neat round.

If you’ve patted the dough into a pan, turn the pan over and rap it sharply to drop the dough onto a lightly floured surface.

Score it into 8 wedges. Brush with milk, and sprinkle with coarse white sparkling sugar, if desired.

Using a bench knife or sharp knife, follow the score marks to cut the round into 8 wedges.

If you’re using a scone pan, transfer the wedges to the prepared pan.

If you’re using a baking sheet, transfer the wedges to the sheet, separating them by about 1″ at the outer edge.

Place the scones in the freezer for 15 minutes; this will help them rise higher.

While the scones are chilling, preheat the oven to 400°F.

Bake the scones until they puff up and begin to brown, 16 to 20 minutes.

Remove them from the oven, and cool briefly on the pan before transferring to a rack.

Serve warm, or at room temperature. Wrap any cooled leftovers airtight, and store at room temperature for several days; freeze for longer storage.

Read, bake, and review (please) our recipe for Mojito Scones.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Nicole Bromma

    I have a very productive Bearss lime tree that I adore. It was actually the first tree that I bought when we moved to our new home because I love using limes, and I cherish it’s fruit! Additionally, I adore mint, so much so, that I grow over eight varieties. It is fun to actually utilize the “Mojito Mint” cultivar in this recipe! This recipe is a wonderful showcase of the freshness in the garden and friends and neighbors ask me time and time again to make these wonderful scones. I also took a note from the British Bake Off and made a version with Meyer’s lemon and lemon thyme- it’s subtle and fantastic. I just adore these scones! (Also, I have almost every oil and what not, but I don’t have lime oil, but these still turn out superb 🙂

  2. Marla Weitzman

    What is sprinkled on top? I don’t see where it says to sprinkle anything in the recipe. Salt? Sugar?

  3. kfrai

    Where do you find lime oil? I’ve never seen it before. Thanks!I love the citrus oils and use them a lot in my baking. You only need a few drops so it last along time. First time users often make the mistake of using way to much and then their recipe taste like cleaning products. Here is a link to our product. betsy@kaf

  4. tommarie

    I have made these twice since I first saw the recipe. My family thinks they are wonderful; just a hint of mint/lime flavor. I used fresh mint that I grow outside and the zest of a lime. Thank you for this lovely recipe.

  5. Emma

    I love lime; but ever since I was a child I’ve had somewhat of an aversion to mint. Could I make this with just the lime, would it work?

    Emma, don’t worry – leaving out the tablespoon of chopped mint won’t alter the texture of the scones, just their flavor; go for it! PJH

  6. knemeyer

    PJ, I’m gonna have to try these since I love mojitos and scones and have about 4 different flavors of mints growing in my kitchen window. But, I thought you might like to try this version of a mojito. It’s the first kind I ever tried and still remains my favorite. It’s from PF Chang’s. They call it Asian Pear Mojito, but as you will see there’s no pear juice.

    Ingredients: 2 tsp. superfine sugar, 3 small lime sections, 5 leaves of mint, 1 oz. sour apple puckers, 1.5 oz. Bacardi Limon Rum, 1 oz. pineapple juice, ice and Sprite.

    Directions: Muddle (mash) the lime, sugar and mint leaves together in a shaker. Add the sour apple pucker, Limon Rum, and pineapple juice and fill with ice. Shake to blend and cool contents.

    Pour into a frozen tall glass (highball or Collins) and top off with the Sprite. Add a straw as a stirrer and enjoy. Servings: 1

    You can use any lemon-lime soda, but I find Sprite has the perfect bite for this drink. We love it in the summertime because it’s slightly sweet and has such a fresh taste. Enjoy!

    WOW, does that ever sound good! I might have to make one of my occasional ventures into alcoholic beverages and try this – thanks! PJH


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