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.