Lemon and Thyme Scones
2 cups Flour
2 tablespoons Sugar
2 tablespoons Baking Powder
1 teaspoon Salt
1 tablespoon Lemon Zest
1 tablespoon Fresh Thyme Leaves
1 1/2 sticks Cold Butter
2 large Eggs
1 cup Heavy Cream
Egg-wash (1 egg whisked with 1 tablespoon water)
Pre-heat Oven to 400 degree.
Cut the butter into cubes and set aside in the fridge to keep it cold.
In the bowl of an electric mixer add the flour, sugar, baking powder, salt, lemon zest and thyme.
Stir it together with the paddle attachment.
Add the cold butter cubes and stir until the butter is distributed into the flour and the size of peas.
Mix the eggs with the cream and pour into the flour and mix until you have a shaggy loosely incorporated dough.
Turn out the dough onto a floured surface and kneed until it holds together.
Pat it into a rough rectangle shape, about an inch thick.
Cut with a knife or with a cookie cutter. Place onto a parchment lined baking sheet about 2 inches apart.
Brush with egg wash.
Bake for 20-25 minutes or until golden.
Cool then drizzle over Lemon Glaze.
For the Lemon Glaze:
1 1/2 cups Powdered Sugar
2 tablespoons Lemon Juice
1 teaspoon Cream
Mix together well.
Drizzle over scones and allow to set for 5 minutes.
Kathleen Rear 