Lemon Scones

with thyme

Bright and citrusy, with a hint of herbal thyme, these scones are the perfect breakfast or tea-time snack.

Makes 8 scones Total time: 40 minutes

FOR THE SCONES, COMBINE:

23/ 4 1/2 1 1/2

CUT IN:

11/ 2

ADD:

1 1 2/3

2

FOR THE GLAZE, WHISK:

1 2 cups all-purpose flour cup granulated sugar Tbsp. baking powder tsp. table salt sticks cold unsalted butter (12 Tbsp.), cubed

Tbsp. minced lemon zest Tbsp. minced fresh thyme cup + 2 Tbsp. heavy cream, divided

Tbsp. coarse or pearl sugar cup powdered sugar Tbsp. fresh lemon juice

Preheat oven to 375°. Line a baking sheet with parchment.

For the scones, combine flour, granulated sugar, baking powder, and salt.

Cut in butter with a pastry blender until pea-sized.

Add zest and thyme; toss to combine. Stir in 2/3 cup cream just until combined.

Transfer dough to a work surface; shape into an 8-inch round with lightly floured hands. Cut dough into 8 wedges; transfer to prepared baking sheet, spaced at least 1-inch apart. Lightly brush tops of scones with remaining 2 Tbsp. cream; sprinkle with coarse sugar. Bake scones until golden and set, 20–25 minutes.

For the glaze, whisk together powdered sugar and lemon juice; drizzle liberally over warm scones.

Per scone: 522 cal; 26g total fat (16g sat); 77mg chol; 364mg sodium; 69g carb (1g fiber, 33g total sugars); 5g protein