Lemon Thyme Cream Scones

I can’t say that I’ve made scones very often in my life, so I don’t know why I was craving lemon thyme scones.  As I’ve told you before I love anything with lemon.  What I didn’t mention was my new favorite herb is thyme.  I love thyme.  I don’t know if I can explain why (not very convenient for a food blogger), but I think it’s because thyme imparts a complex woodsy flavor to anything.  Lemon and thyme go together especially well too.  Thyme even tastes good in recipes that are slightly sweet like my Lemon Thyme Cream Scones.  Since thyme is my new favorite herb, I have a pot of it growing in my backyard.  I love going into my backyard and picking just the amount of thyme I need for any particular recipe.  I was able to use a lemon from my backyard for these Lemon Thyme Cream Scones too.  I love getting use out of my garden!

These scones are soft and delicate with the thyme adding a lightly herbal flavor, and the lemon adding a tart sweetness.  My daughter loved these scones, and so did I.  I have a few hidden away in the freezer, and I can’t wait to have them again.

Lemon Thyme Cream Scones
Adapted from Baking At Home from The Culinary Institute of America(Printable Recipe)
½ cup sugar
3 ¾ cups bread flour
2 tablespoons baking powder
2 teaspoons salt
1 tablespoon grated lemon zest
1 tablespoon chopped thyme leaves
2 ½ cups chilled heavy cream, plus 2 tablespoons
1 large egg
1 cup powdered sugar
1 tablespoon lemon juice

Combine the sugar, flour, baking powder and salt in a stand mixer with a paddle attachment, and mix until combined, about 1 minute.  Add the lemon zest and the thyme and blend until combined.  Mix in the 2 ½ cups of cream at medium speed until just combined.  Don’t over mix. 

Divide the mixture into two equal portions, and pat out on a lightly floured surface into two 12x2 rectangles.  Cut the dough into triangles, and wrap in plastic and freeze until solid, at least 4 hours.  Can be frozen up to 4 weeks.

Preheat the oven to 350°F and line a baking sheet with parchment paper.  Arrange the frozen scones on a baking sheet at least 2 inches apart. 

Whisk the egg and 2 tablespoons of heavy cream, and brush the mixture on the frozen scones.  Bake 30 to 40 minutes, or until golden brown.

Let the scones cool on the baking sheet for a few minutes, and them remove them to a wire rack on top of a baking sheet.  Let the scones cool for about 5 minutes and mix the powdered sugar with the lemon juice, and drizzle over the warm scones.  Serve.

Sizzling Ginger Tri-Tip and Pineapple Rice

What are you going to make for the 4th of July?  We are having a barbeque pool party, and I’m still trying to decide what to serve.  I have been testing a couple of recipes.  If you are coming to my house on Sunday, you might not want to read further.  Spoiler Alert…

Morton’s used to sell a Sizzling Ginger marinated tri-tip that we would buy at Costco.  We liked to take it camping with us because it was easy to pack and tasted great.  I loved the slightly spicy ginger flavor, but it was a bit salty when we weren’t camping.  They stopped selling the Sizzling Ginger flavor at Costco, and I never found it anywhere else. 

I’ve been looking for a recipe to replicate the flavor, but I’ve always come up short.  I decided to try concocting my own marinade, and I think I did a pretty good job.  My Garlic Ginger marinade is not as salty as the Morton’s Sizzling Ginger marinate, so it will be good even if you’re not camping.  I’m pretty sure I’m going to serve Garlic Ginger marinated tri-tip for 4th of July. 

Garlic Ginger Marinade
(Printable Recipe)
½ cup soy sauce
¼ cup dark brown sugar
2 tablespoons vodka (I used vodka since it was what I had on hand.  You can use rice wine if you have it)
1 tablespoon fish sauce
1 teaspoon sesame oil
4 cloves garlic, minced or pressed through a garlic press
¼ cup minced ginger
4 scallions, chopped
pinch of red pepper flakes

Mix all ingredients together, and pour over meat (I used a 1-pound tri-tip, but it would also be delicious on a London broil) and marinate for at least 4 hours or overnight.   Cook the meat to desired doneness (Grill Times and Temps). 

I served my friend Melissa’s Pineapple Rice when I tested the Garlic Ginger Marinade and it tasted great with the steak.

I adapted her recipe just a bit, so I am sharing it below.

Pineapple Rice
Adapted from Liss's Hot Mess
(Printable Recipe)
6 cups cooked and cooled long grain white rice
¼ cup of vegetable oil (use an unflavored oil for best results)
¼ cup minced ginger
½ cup minced red onion
4 scallions finely chopped, separate the white and green portions
1 jalapeno, seeded and finely chopped
4 cloves garlic, minced or pressed through a garlic press
1 14oz can crushed pineapple
1 teaspoon kosher salt
1 teaspoon sesame oil
1 tablespoon fish sauce
¼ cup chopped fresh cilantro
juice of one lime

Heat oil in a large pan.  Add the ginger, red onion, white portion of the scallions and jalapeno and cook until softened slightly, about 3 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the pineapple, salt, sesame oil and fish sauce and stir until combined.  Mix in the rice and cook until the rice is coated with oil and heated through.  Stir in the cilantro and limejuice.  Garnish with green tops from the scallions and serve.