I've been meaning to post about these for a while, but just haven’t found the right time to make them again. I found myself with a handful of leftover thyme from the black bean pate I wrote about previously, and thought some fresh citrus-herb scones would be just the thing to welcome spring.
2 ½ C. flour (GF option here)
6 T. sugar
¾ t. baking powder
¾ t. baking soda
¼ t. salt
10 T. cold non-dairy butter
¾ C. nut milk (I used soy)
1 t. vinegar or lemon juice
2 T. lemon zest, finely chopped (~1 lemon)
1 T. fresh thyme, finely chopped
Prep time: 20 min.
Cook time: 20-25 min.
Yield: 8 large scones
-Preheat oven to 375 F.
-Add the vinegar or lemon juice to the nut milk and set aside; this will become buttermilk while you prepare the dough.
-Zest a lemon, then mince zest and thyme leaves and set aside.
-In a large bowl, whisk together the flour, sugar, powder, soda and salt.
-Cut the butter in with a pastry blender or 2 knives until the consistency is crumbly and resembles small peas.
-Add the buttermilk, lemon zest and thyme, and mix until just combined.
-Gently roll or pat the dough out on a well-floured surface, making a ~10” circle. The dough should be about an inch thick or so in the middle.
-Using a sharp knife, cut the dough like a pie into 8 even sections. You can sprinkle additional thyme over the cut pieces if you’d like a slightly more savory scone, or sprinkle some turbinado sugar on top for a bit of crunch.
-Bake on a floured sheet for 20-25 min or until the edges are golden brown.
Bonus shot of Mr. and Mrs. Purple Finch, who stopped by feeder to eat and watch us making scones. These are some of Meghan’s favorite visitors, described in our bird almanac as “looking as if they had been dipped in fresh raspberry juice.” Bird friends!