Lemony Thyme & Blackberry Scones
Prep time
Cook time
Total time
Serves: 8
For the scones...
  • 2½ cups all-purpose flour
  • 3 Tbl. sugar
  • 1 Tbl. baking powder
  • ¼ tsp. table salt
  • 8 Tbl. butter, frozen & cubed
  • zest from one lemon
  • 2-3 lemony thyme sprigs, leaves only, minced (about 1 Tbl.)
  • ¾ cup fresh blackberries
  • ½ cup cream
  • 2 eggs
For topping...
  • 2 Tbl. cream
  • 2 Tbl. fine sugar
For the lemon glaze...
  • 1 cup confectioners sugar
  • 2 Tbl. fresh lemon juice
For the scones...
  1. Preheat oven to 400 degrees.
  2. In a medium bowl whisk together the flour, sugar, baking powder and salt. Add in cubed butter and with a pastry blender combine until mixture is coarse and crumbly. Gently fold in the blackberries, lemon zest, and lemony thyme. Make a well in the center and reserve.
  3. In a small bowl whisk together cream and eggs. Pour into the flour mixture and stir until moistened.
  4. Pour out onto a well floured surface and gently knead just until mixture comes together, about 7-8 times. It will still be crumbly around the edges.
  5. Transfer to a parchment lined baking sheet and form into a circle about ¾-inch thick. Cut into 8 wedges and separate them slightly. Brush with cream and sprinkle with sugar. Bake for 15 - 18 minutes or until golden brown. Transfer to a rack to cool.
For the lemon glaze...
  1. Whisk together the confectioners sugar and lemon. Drizzle liberally over warm scones.
Recipe by Lemony Thyme at http://www.lemonythyme.com/lemony-thyme-blackberry-scones/