When is the perfect time to make Blueberry & Lemon-Thyme Scones? I say the perfect time is when you’re stuck indoors due to snowy and cold weather, or when you have sunny skies, mild weather, and fresh lemons to put to use. Basically, any time is a good time to make these baked goodies!
I know a lot of you have been cozied up indoors because of the snowy and icy weather, and others like me are (THANKFULLY) enjoying the mild winter temperatures like the ones going on in Phoenix right now. No matter where you live, grab a few bowls and your whisk and get ready to make Blueberry & Lemon-Thyme Scones. Like, don’t wait another minute!
We could all use a treat! My lemon tree is heavy with fruit, and I’m using it to add a little “sunshine” to pretty much everything I’ve been making lately.
Blueberry & Lemon-Thyme Scones for the win!
Blueberry & Lemon-Thyme Scones taste like there’s a little bit of sunshine tucked inside them, and they are perfect paired with a steaming cup of coffee, hot tea, or even hot chocolate. How’s that to brighten your day?
I really like the flavors in these scones because one doesn’t overpower the other. Lemon and thyme are a natural together, and blueberries are the awesome third wheel in this party. Oh, and did you see that I drizzled a bit of glaze over the top? Don’t forget that part because, well, it’s awesome (I used fresh lemon juice for the glaze, too).
I used to be nervous about making scones, but never fear! These come together easily without much fuss or time commitment.
Make yourself a hot cup of something to enjoy with one of these Blueberry & Lemon-Thyme Scones. Whether you’re stuck indoors or basking in the warmer temps, these scones are a real treat.
These treats will bring a bit of sunshine to your day. The flavors are perfect together, and these scones are nice in the morning with a hot cup of coffee or tea.
5 based on 1 review(s)
- 1/3 cup sugar
- 2-1/4 teaspoons chopped fresh thyme leaves
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter cut into pieces
- 1 egg
- 3/4 cup heavy cream
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- 1/2 cup dried blueberries
- Reserve 2 tablespoons of the wet mixture
- 2-3 tablespoons lemon juice
- Combine the flour, sugar, thyme, baking powder, baking soda, and salt in a large bowl and whisk to combine.
- In a separate bowl, add the egg and cream and whisk until combined. Reserve 2 tablespoons of the mixture.
- Add the cold butter to the flour mixture and use a pastry blender to incorporate it, until the mixture looks like coarse crumbs.
- Add the egg mixture, the lemon juice, and lemon peel to the flour mixture. Stir until combined. Fold in the blueberries and mix to incorporate. The mixture will be crumbly but moist.
- Lightly flour a clean, flat work surface. Transfer the mixture to the work surface. Use your hands to bring the mixture together. Form a 8-inch circle with the dough, about 1-1/2-inches thick.
- Use a sharp knife and cut the circle into 8 triangles. Use a spatula to carefully transfer the pieces to the baking sheet. Make sure they do not touch.
- Brush the tops with the reserved egg and cream mixture.
- Bake for 20-25 minutes, or until lightly golden. Allow to sit until almost completely cool.
- Drizzle with the glaze and serve.
These scones are easy to make and what a treat they are, any time of year!