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Lemony Thyme & Blackberry Scones

Libby with Lemony Thyme
5 from 1 vote
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Servings 8


For the scones...

  • 2 1/2 cups all-purpose flour
  • 3 Tbl. sugar
  • 1 Tbl. baking powder
  • 1/4 tsp. table salt
  • 8 Tbl. butter frozen & cubed
  • zest from one lemon
  • 2-3 lemony thyme sprigs leaves only, minced (about 1 Tbl.)
  • 3/4 cup fresh blackberries
  • 1/2 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...

  • Preheat oven to 400 degrees.
  • 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.
  • In a small bowl whisk together cream and eggs. Pour into the flour mixture and stir until moistened.
  • 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.
  • Transfer to a parchment lined baking sheet and form into a circle about 3/4-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...

  • Whisk together the confectioners sugar and lemon. Drizzle liberally over warm scones.