Blueberry Lemon Thyme Scones
Ready In:
30 min
Servings
8
Good For:
breakfast dessert
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 2 tablespoons sugar
– 5 tablespoons unsalted butter, cold, cut in chunks
– 1 cup fresh blueberries
– 1 cup heavy cream, plus more for brushing the scones
– Zest of a lemon
– 1 tbs freshly chopped thyme
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 2 tablespoons sugar
– 5 tablespoons unsalted butter, cold, cut in chunks
– 1 cup fresh blueberries
– 1 cup heavy cream, plus more for brushing the scones
– Zest of a lemon
– 1 tbs freshly chopped thyme
Step by Step Instructions
Step 1
Preheat oven to 400°F. Place silpat on a large cookie sheet.
Step 2
DRY: sift together flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Gently fold the blueberries, lemon zest, and thyme into the batter. Make a whole in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Step 3
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
Step 4
Place the scones on cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until golden brown.
Notes: this recipe was adapted from Tyler Florence’s Blueberry Scones with Lemon Glaze recipe found here
https://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe-1914780
