It is no secret that I love to bake, from cupcakes to cookies I adore them all. Over the life of xo.Janiecy.xo I have shared numerous recipes on here but they have all been on the sweeter side of things. Which is why today, I'm sharing a recipe that is lighter and more savory then my previous ones. Today's recipe is for these delicious lemon tyme dinner scones. I stumbled across this recipe over on Pinterest and I knew straight away that they would be a winner; well after I made a few alterations with the recipe of course.
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
the zest of one lemon
2 teaspoons fresh tyme
6 tablespoons unsalted butter, diced
1 cup cream
2 tablespoon lemon juice
Preheat your oven to 400°F.
Place butter into freezer, until it is solid enough to diced properly.
In a medium mixing bowl combine the flour, baking powder, baking soda, salt, sugar lemon zest and the tyme. Next slowly add the diced butter and continue to mix until the batter becomes light and grainy.
Now in a small bowl whisk together the cream, I chose to use evaporated milk because it was all that I had, the egg and the lemon juice. Heading back to the medium mixing bowl, create a well in the middle of the flour mixture and pour in the milk/egg/lemon juice mixture. Stir until the batter comes together.
With use of your hands knead the dough and place onto a well floured surface. Continue to knead and fold the dough but be mindful not to over work it, it causes the dough to become tough. Now with a well floured rolling pin, roll out your dough to about 1/2 to 3/4 inch thick. Cut out whatever shape you wish and place them on a parchment cover baking tray.
For an optional step brush either some egg wash or some melted butter on the top of you scones before you bake them, to ensure a golden appearance. Bake for about 10-12 minutes or until they are golden brown.
Cool & Enjoy.
Note: If you prefer a sweeter tasting verson feel free to add a splash of vanilla into the milk and egg mixture, and if you want a more prominent lemon taste feel free to add up to 1/3 cup of lemon juice. Let me know what you think of this recipe and if you'd like to see more recipes like it.