Lemon-Thyme Scones

These fresh herb scones are a fresh, light option served with fresh fruit. Thyme is the star of these fresh herb scones. 

Lemon Thyme Scone
Yield: 16 scones • Preparation: 15 minutes • Bake: 24 minutes
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  1. 2 cups all-purpose flour
  2. ¼ cup sugar
  3. 2 teaspoons baking powder
  4. ½ teaspoon salt
  5. ¼ cup cold salted butter
  6. 1 tablespoon fresh thyme leaves
  7. 2 teaspoons fresh lemon zest
  8. 1 cup plus 2 tablespoons cold heavy whipping cream, divided
  9. ¼ teaspoon lemon extract
  10. 1 recipe Strawberry Curd (recipe follows)
  1. Preheat oven to 350°.
  2. Spray a 16-well mini scone pan* with nonstick spray with flour. Set aside.
  3. In a medium bowl, combine flour, sugar, baking powder, and salt, whisking well.
  4. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add thyme and lemon zest, stirring well. Set aside.
  5. In a small bowl, combine 1 cup cream and lemon extract, stirring well. Add cream mixture to flour mixture, stirring until a soft dough forms. (If mixture seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.)
  6. Divide dough evenly among wells of prepared scone pan. Brush each scone with remaining 2 tablespoons cream.
  7. Bake until edges are light golden brown and a wooden pick inserted in centers comes out dry, approximately 24 minutes.
  8. Remove scones from pans. Serve immediately, or let cool on a wire rack.
  9. Serve with Strawberry Curd.
  1. *We used a Nordic Ware Mini Scone Pan (nordicware.com).
TeaTime Magazine https://www.teatimemagazine.com/
Strawberry Curd
Yield: 1 ⅔ cups • Preparation: 20 minutes • Cook: 5 to 7 minutes • Refrigerate: 2 hours
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  1. 1 (16-ounce) package frozen sliced strawberries in syrup, thawed
  2. ½ cup sugar
  3. 1 tablespoon cornstarch
  4. 1 tablespoon fresh lemon juice
  5. 3 large egg yolks, lightly beaten
  6. ¼ cup butter, cut into pieces
  1. In the work bowl of a food processor or in the container of a blender, puree strawberries until smooth.
  2. Strain through a fine-mesh sieve. Reserve 1 cup strawberry puree.
  3. In a heavy saucepan, combine sugar and cornstarch. Add strawberry puree, lemon juice, and egg yolks.
  4. Cook over medium heat until thickened, 5 to 7 minutes, whisking constantly. Remove from heat, and gradually add butter, whisking until melted.
  5. Let mixture cool slightly. Cover, and refrigerate for at least 2 hours and up to 2 days.
TeaTime Magazine https://www.teatimemagazine.com/

  From TeaTime March/April 2013



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