Mojito Scones Happy Hour Meet Breakfast Recipes

Steps:

• Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.
• Garnish each with a slice of lime and a sprig of mint.

Steps:

• In the bottom of a highball or Collins glass, muddle mint leaves with simple syrup for a few seconds until mint starts to break down. Fill glass with ice, then add rum and lime juice; stir to combine. Top with soda water and garnish with mint sprig.

Steps:

• Whisk the first 7 ingredients together in a bowl.
• Work in 1/2 cup cold butter until the mixture is unevenly crumbly.
• Add 3/4 cup cold milk and 1/2 teaspoon lime oil (if using).
• 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.
• 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.