These herb scones feature fresh thyme for a light and tender option served with fresh fruit.
Lemon Thyme Scone
2015-03-20 01:17:50
Yield: 16 scones • Preparation: 15 minutes • Bake: 24 minutes
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup cold salted butter
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh lemon zest
- 1 cup plus 2 tablespoons cold heavy whipping cream, divided
- ¼ teaspoon lemon extract
- 1 recipe Strawberry Curd (recipe follows)
Instructions
- Preheat oven to 350°.
- Spray a 16-well mini scone pan* with nonstick spray with flour. Set aside.
- In a medium bowl, combine flour, sugar, baking powder, and salt, whisking well.
- Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add thyme and lemon zest, stirring well. Set aside.
- 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.)
- Divide dough evenly among wells of prepared scone pan. Brush each scone with remaining 2 tablespoons cream.
- Bake until edges are light golden brown and a wooden pick inserted in centers comes out dry, approximately 24 minutes.
- Remove scones from pans. Serve immediately, or let cool on a wire rack.
- Serve with Strawberry Curd.
Notes
- *We used a Nordic Ware Mini Scone Pan (nordicware.com).
TeaTime Magazine https://teatimemagazine.com/
Strawberry Curd
2015-03-20 01:21:03
Yield: 1 ⅔ cups • Preparation: 20 minutes • Cook: 5 to 7 minutes • Refrigerate: 2 hours
Ingredients
- 1 (16-ounce) package frozen sliced strawberries in syrup, thawed
- ½ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 3 large egg yolks, lightly beaten
- ¼ cup butter, cut into pieces
Instructions
- In the work bowl of a food processor or in the container of a blender, puree strawberries until smooth.
- Strain through a fine-mesh sieve. Reserve 1 cup strawberry puree.
- In a heavy saucepan, combine sugar and cornstarch. Add strawberry puree, lemon juice, and egg yolks.
- Cook over medium heat until thickened, 5 to 7 minutes, whisking constantly. Remove from heat, and gradually add butter, whisking until melted.
- Let mixture cool slightly. Cover, and refrigerate for at least 2 hours and up to 2 days.
TeaTime Magazine https://teatimemagazine.com/
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