Lemon Thyme Cream Scones
Adapted from Baking At Home from The Culinary Institute of America
½ cup sugar
3 ¾ cups bread flour
2 tablespoons baking powder
2 teaspoons salt
1 tablespoon grated lemon zest
1 tablespoon chopped thyme leaves
2 ½ cups chilled heavy cream, plus 2 tablespoons
1 large egg
1 cup powdered sugar
1 tablespoon lemon juice
Combine the sugar, flour, baking powder and salt in a stand mixer with a paddle attachment, and mix until combined, about 1 minute. Add the lemon zest and the thyme and blend until combined. Mix in the 2 ½ cups of cream at medium speed until just combined. Don’t over mix.
Divide the mixture into two equal portions, and pat out on a lightly floured surface into two 12x2 rectangles. Cut the dough into triangles, and wrap in plastic and freeze until solid, at least 4 hours. Can be frozen up to 4 weeks.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange the frozen scones on a baking sheet at least 2 inches apart.
Whisk the egg and 2 tablespoons of heavy cream, and brush the mixture on the frozen scones. Bake 30 to 40 minutes, or until golden brown.
Let the scones cool on the baking sheet for a few minutes, and them remove them to a wire rack on top of a baking sheet. Let the scones cool for about 5 minutes and mix the powdered sugar with the lemon juice, and drizzle over the warm scones. Serve.