No, not the lady from book club who is somehow always signed up to bring dessert but never actually shows up.
Scones! These buttery, delightful little pastries are a longtime favorite of tea lovers, but have earned a place on plenty of tea-less tables across the world. They aren’t overly sweet so they are often served with sides such as jam or clotted cream and yes, they traditionally pair extremely well with a cup of tea!
No judgement if you enjoy them with a cup of coffee instead. Or, gasp! Orange juice. Sometimes I cram one into my mouth as I’m running out the door and give them to the kids in their car seats so they won’t cry while we drive. Fancy, I know.
These scones are lemony, flakey, and just sweet enough to tempt you into having a second. The lemon zest, lemon juice and fresh bunches of lemon thyme are what make this recipe delectable, so don’t skimp on them!
Lemon Thyme Scones Recipe
Helpful scone advice: To ensure your scones don’t turn out tough or chewy, don’t combine wet and dry ingredients until the last step before baking, and don’t over mix! If you happen to have thyme but not specifically the lemon thyme variety, consider upping the amount of lemon zest and juice for a similar but slightly less complex flavor.
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons fresh lemon thyme
Juice of one large lemon
Zest of that same large lemon
1 stick very cold (but not frozen) butter
2 eggs, beaten
1/3 cup cream (half and half or whole milk would do the trick in a pinch)
Preheat oven to 400 degrees F. In a large mixing bowl, combine flour, baking powder, salt, and sugar. Cut butter into 1/2 inch cubes, then using a pastry blender or two knives, cut butter into flour mixture until is flaky.
In a separate bowl, combine eggs and cream until well blended. Gently add cream and egg mixture to dry ingredients; mix until just combined.
Using your hands, divide the dough into two 8-inch rounds on a lightly greased baking sheet, then cut the rounds into 8 equal wedges.
Brush the rounds with milk and lightly sprinkle sugar over the tops. Bake at 400 degrees for 8-13 minutes, or until the scones are golden brown. I usually check them at around the 6 minute mark to decide how much longer they need; scones are not forgiving if they are overcooked!
I prefer to serve these as a delicate breakfast or afternoon snack with tea, but honestly, they are practically perfect at any time of day. Enjoy!