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.